Hash Brown Casserole


Great breakfast treat for out of town guests. You can make ahead, too! 


  • 12 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/8 tsp. cayenne pepper (optional)
  • 1 (30 oz.) package frozen shredded hash brown potatoes, thawed
  • 2 cups cheddar cheese, shredded
  • 1 large onion, chopped
  • 1 (4 oz.) can Hatch green chili, mild
  • 1 cup cubed fully cooked ham (I use 2 cups of Dickey’s smoked ham and could have even put more for the meat lovers.) 


Heat oven to 350° F.

In a large bowl, combine the eggs, milk, salt, pepper, and cayenne (if desired). Then, slowly stir in the potatoes, cheese, onion and ham.

Pour into a greased 13” x 9″ x 2” baking dish and bake, uncovered, at 350° F for 45 – 50 minutes.

Perfectly Baked Beans

newbeans Baked beans are the ultimate comfort food, either on their own or as a side dish. This version uses a can of ready-made pork and beans, and doctors them with the addition of bacon and spices. Delish!


  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 4 oz. jar Hatch Green Chile
  • 1 large can Van Camp’s Pork & Beans (net 53 oz. / 3 lb. 5 oz.)
  • 1 cup barbeque sauce
  • ½ cup brown sugar
  • ¼ cup distilled or cider vinegar
  • 2 tbsp. ketchup
  • 1 tbsp. yellow dry mustard


Place your oven rack to the middle-lower position and preheat to 325° F.

Fry your bacon in a large skillet until it is partially cooked. Add the onions, peppers, and green chile. Sauté until tender, about 5 minutes.

Add the beans, barbeque sauce, brown sugar, vinegar, ketchup, mustard, and mustard. Bring to a simmer. Pour the flavored beans into an aluminum pan, and bake until the beans are bubbly and the consistency is similar to that of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve warm.

Roasted Potatoes


Another favorite from my daughter-in-law Gina. This is one of her favorite, simple side dishes.


  • 8 to 10 red potatoes
  • Olive oil
  • Sea salt
  • Ground black peppercorns
  • Garlic powder
  • Red pepper powder (can substitute fresh garlic or cayenne pepper)
  • Coriander powder


Preheat oven to 450° F.  Dice the potatoes into small bite-size squares and place on baking sheet. Coat the entire dish with olive oil and season to your liking.  Bake for 45-60 minutes, turning the potatoes every 15 minutes.