Saturday, January 10, 2009

Creamy Spicy Potatoes!

While trying to come up with a side dish for our Meat Pie tonight, I threw a couple ingredients together and surprisingly it came out really good. A bit spicy though, so you may want to cut back on the pepper or green chilies if your kiddos don't like it.


Creamy Spicy Potatoes

Half a bag of hashbrowns
salt and pepper
1 small can of diced green chilies
2 green onions, finely chopped
1 can cream of chicken
3/4 can of milk (just use the cream of chicken can and fill it to about 3/4)

In a greased oven proof dish, pour half of a bag of frozen hashbrowns. Season with salt and pepper.


Add the diced green chilies, green onions,


soup and milk and stir everything well.



Pop into a 450º for 25 to 30 minutes until potatoes are cooked and start to brown around the edges.
(I put these in at the same time as the Meat Pie and they were both done in 30 minutes)


  1. Yum...Okay..did the chicken with the swiss cheese and delicious..everyone loved it!

    Yahoo..another favorite recipe from Full Bellies!
    -sandy toe

  2. Hey,I'm Sandra too!
    I am so glad I came upon your blog. You can bet I'll be using some of these recipes. I'll get back with you and let you know how they went. They look delicious. I'm the, the "don't make me cook chick". But willing to cook when I have a new recipe, especially with pictures so I know what they are supposed to look like. THANKS!!!

  3. Love the looks of that pie and these potatoes. We can't get hashbrowns over here. I end up having to boil potatoes and chop them up.