Our breakfast potatoes recipe is a new take on classic hash browns. The concept of hash browns has been around for centries, as it was an easy way to use extra potatoes around the house. Not always a breakfast dish (and who could blame them – they are great anytime!), hash browns have morphed over the years in to a fun side dish can compliment any number of breakfast staples. 

Ingredients:

• 12 oz Rojo’s Queso Blanco Dip
• 4 Strips Bacon
• 1/2 bag frozen shredded potatoes (20 oz bag)
• 2 Cup chopped white onions

Directions:
In large skillet, cook bacon until crisp. Remove the bacon and drain on paper towels setting it aside. Add frozen potatoes and chopped onions to the same skillet with remaining bacon grease and cook them over medium heat until potatoes are browned and cooked through. Stir in Rojo’s Queso Blanco Cheese Dip and continue to heat. Crumble the already cooked bacon and add them to the top of the breakfast potatoes. 

Makes about 4 servings.

Serving Suggestions:

• Right from the skillet to keep them warm and the cheese gooey
• With scambled eggs for a hearty breakfast
• With sausage and beans
• With ham for a lumberjack’s breakfast
• As a side for a salmon dish
• As a party dip (just add more Rojo’s Queso Blanco Cheese Dip!)
• Over nachos – a unique twist on a football watching party
• In breakfast tacos – just add ground beef or chorizo and voila!
• In quesadillas – what a nice surprise!
• Or just with coffee

You can’t go wrong with these cheesy breakfast potatoes and Rojo’s!