Ingredients
6 tablespoons butter
1 roasted Anaheim chile, peeled and diced
1-2 serrano chiles, finely diced (depending on how spicy you want it!)
1/3 green pepper, diced
1/3 red pepper, diced
1/3 yellow pepper, diced
1/2 onion, chopped
1 lb. 14 ounces frozen shredded, hash brown potatoes (1 bag)
Salt and ground pepper
8 oz. grated sharp Cheddar
8 slices bacon, fried and chopped
3 cups milk
3 tablespoons flour
Directions
Preheat the oven to 375 degrees F.
Butter a 9 x 11 baking dish.
Roast Anaheim chile: Roast Anaheim chile, then cool, peel and dice it.
Bechamel sauce: Melt 3 tablespoons butter in a sauce pan. Whisk in flour and cook for 1 to 2 minutes. Whisk in milk and cook until thickened. Set aside to cool slightly.
Saute vegetables: Melt the butter in a large skillet and saute the serrano chile, bell peppers, and onions until tender. Add roasted, chopped Anaheim chile to mixture and stir to combine.
Combine ingredients: Combine frozen hash browns, salt, pepper, chile mixture, bacon and half of the cheddar cheese. Stir to combine. Add bechamel sauce and stir to combine. Place potato mixture into a buttered baking dish and top with the remaining cheese.
Bake: Cover and bake until potatoes are cooked, about 35-45 minutes.
© 2014 FoodieOasis
