San Luis Salsa Co. Brunch Spuds
- 20 oz. bag of frozen has browns thawed
- 1/3 cup melted butter
- 3/4 cup of San Luis Salsa Co. Original, Habanero or Medium salsa
- 8 oz. of Velveeta Cheese cubed
- 1 cup of sour cream
- 1/3 cup of sliced green onions
- 1 ½ cups of shredded Colby Jack cheese
- Black pepper to taste
Preheat the oven to 350 degrees. Grease a 2 qt. rectangular casserole dish and set aside.
Using a microwave safe glass dish, mix the Velveeta Cheese and salsa. Microwave for 3-4 minutes or until the cheese melts all the way. Stir in between the minutes to keep from burning.
In a large bowl mix the hash browns, butter, sour cream, onions, colby jack cheese and pepper. Pour the Velveeta Cheese and salsa (Queso Salsa) in with the potatoes and blend well.
Spread evenly in the casserole dish and bake for 45 minutes or until bubbly. Serve with a dollop of sour cream and salsa.
We call them “Brunch Spuds”, but they pair well with any go to meal! 