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Easy Hatch Chile Egg Casserole
Ingredients
  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 medium russet potatoes (about 1 pound), peeled and grated on the large holes of a box grater
  • 4 to 5 medium roasted Hatch chiles, seeded and chopped (see Recipe Note)
  • 1 cup shredded Monterey Jack cheese
  • 10 large eggs
  • 1 cup whole or 2% milk
  • 1 cup sour cream
  • ½ cup fresh cilantro, chopped
  • 1 teaspoon kosher salt, divided
  • subheading: For serving:
  • Sour cream
  • Sliced avocado
  • Fresh cilantro
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