Hacienda Hash Browns

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium red pepper, chopped
• 1 garlic clove, minced
• 1-1/4 cups crushed tortilla chips, divided
• 6 large eggs
• 3 tablespoons minced fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups frozen shredded hash brown potatoes, thawed
• 1-2/3 cups shredded cheddar cheese, divided
• 1 cup 4% cottage cheese
• 2/3 cup canned black beans, rinsed and drained
• 1/2 cup shredded pepper jack cheese
• Optional toppings: quartered grape tomatoes, thinly sliced green onions, sour cream and salsa

1. Preheat oven to 350u0b0. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Add garlic; cook and stir 1 minute longer. Remove from heat; cool slightly.
2. Sprinkle 3/4 cup crushed tortilla chips in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, cilantro, cumin, salt and pepper. Stir in hash browns, 1 cup cheddar cheese, cottage cheese, black beans, pepper jack cheese and onion mixture; spoon over chips.
3. Bake, uncovered, 40-45 minutes or until lightly browned. Top with remaining cheddar cheese and tortilla chips. Bake, uncovered, 10 minutes longer or until cheese is bubbly. Add toppings of your choice.
4. Refrigerate unbaked hash browns, covered, several hours or overnight. To use, preheat oven to 350u0b0. Remove from refrigerator while oven heats. Bake, as directed, increasing time as necessary. Let stand 5-10 minutes before serving.
5. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake as directed, increasing time 10-15 minutes or until cheese is bubbly.

butter, onion, red pepper, garlic, tortilla chips, eggs, fresh cilantro, ground cumin, salt, pepper, potatoes, cheddar cheese, cottage cheese, black beans, pepper, toppings

Taken from www.tasteofhome.com/recipes/hacienda-hash-browns/ (may not work)