1/2cupheavy whipping cream, feel free to use a little more for a creamier texture
1/2tspkosher salt
1/2tspblack pepper
4cupsshredded frozen hashbrowns (about half of a 32 oz bag), thawed
1cupdiced bell peppers (any color, or a mix)
1/2cupdiced white onion
1/2cupdiced tomatoes
1/2cupminced jalapeno(optional)
2 1/2cupsshredded Mexican blend cheese, divided
minced parsley or chivesfor garnish
Instructions
Preheat oven to 350 F degrees. Butter a 3 quart baking dish and set aside.
In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until combined. Set aside.
In a separate mixing bowl, combine thawed hashbrowns, peppers, onion, tomatoes, jalapenos (if using), and 2 cups of cheese. Spread mixture evenly in the bottom of prepared baking dish.
Evenly pour the egg mixture into the baking dish, using a wooden spoon to make sure all of the hashbrown mixture is coated.
Sprinkle with remaining 1/2 cup of cheese and bake for 45 minutes or until golden brown and set in the center. If top is browning too much before center is set, cover with foil.
Top with chives or parsley and enjoy!
Video
Notes
Additional topping options include sour cream, salsa, jalapeno slices.