Pork Hashbrown Bake (Printable Version)
Smoky pork, gooey cheese, and golden hashbrowns mingle in a filling dish everyone will want seconds of.
# What You'll Need:
→ Vegetables and Base
01 -
1-2 jalapeños, grated
02 -
1 bell pepper, diced
03 -
1/2 onion, diced
04 -
160 g whole kernel corn
05 -
850 g frozen shredded hash browns
→ Dairy and Seasonings
06 -
200 g Colby Jack cheese, grated
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon salt
09 -
2 tablespoons butter, melted
→ Main and Sauce
10 -
240 ml barbecue sauce
11 -
450 g cooked pulled pork
# Step-by-Step Guide:
01 -
Turn your oven on to 200°C. Spritz a 23x33 cm pan with nonstick spray then leave it off to the side for now.
02 -
Grab a big bowl and toss in the shredded hash browns, corn, chopped onion, bell pepper, grated jalapeños, pour in the melted butter, sprinkle in the salt and pepper, and add half of your grated cheese. Stir it all up so it's well mixed.
03 -
Pour that mixture into your greased pan. Smooth it out. Pop it in the oven to bake for 20 minutes.
04 -
While that's baking, combine your pulled pork with the barbecue sauce. Stir so every bit is covered.
05 -
Once the timer goes off, pull the pan out. Spread the saucy pork mixture evenly over the baked veggies.
06 -
Scatter the rest of the cheese everywhere on top. Slide it back in the oven for 20 more minutes.
07 -
Take out the hot pan. Give it about 5 minutes to cool before serving. If you want, you can throw on some diced green onions and a dollop of sour cream.
# Additional Notes:
01 -
Want more smoky flavor? Go for smoked pulled pork and whichever barbecue sauce you like most.