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South of the Border Hash Brown Bake

Crisp bell peppers, black beans and Monterey Jack cheese add delicious flavor to this easy casserole.


  • 2 cups (16 ounces)  AllWhites® egg whites
  • 1/2 cup milk
  • 1 package (1 pound 4 ounces) Simply Potatoes® Shredded Hash Browns*
  • 15 ounces (1 can) black beans, drained, rinsed
  • 11 ounces (1 can) corn niblets, drained
  • 1/2 cup chopped red bell pepper
  • 2 cups (8 ounces) Crystal Farms® Monterey Jack Cheese, shredded
  • 3 tablespoons chopped fresh cilantro


1. Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites® and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.

2. Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.

Tips & Substitutions:

* For an extra kick use our Southwest Style Hash Browns.

Nutrition Facts

Serving Size: 1 serving
Calories 204; Total Fat 6g; Saturated Fat 0g; Cholesterol 18mg; Sodium 506mg; Carbohydrate 25g; Dietary Fiber 4g; Protein 13g

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Reviewed by Mama
on 03/31/2013
this is good with plain, but if could use a little kick. I am thinking a little salsa on the side next time I try it.





15 min

Prep Time