Hashbrown Breakfast Casserole

Ingredients

• 2 tablespoons butter

• ½ poblano pepper, diced

• 1 bag (28–32 oz) frozen O'Brien or Southern-style diced potatoes

• 1 cup Pancho's Triple Cheese Queso, plus more for drizzling

• 2 cups mild cheddar cheese, shredded

• 8 slices bacon, cooked and cut into ½-inch pieces

• Salt and pepper to taste

Directions

1. Preheat oven to 375°F and butter a 9x13 baking dish

2. Melt butter in a large skillet over medium-high heat. Sauté the diced poblano until browned and almost blackened

3. Add the frozen potatoes, salt, and pepper and toss together

4. Remove from heat and stir in 1 cup of Pancho's Triple Cheese Queso until the potatoes are coated

5. Tip into the baking dish and top with the shredded cheddar, then the bacon.

6. Bake until hot and bubbly, about 30 minutes.

7. Drizzle with warm queso and serve