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Hashbrown Casserole
Ingredients
  • 2 tablespoons olive oil, plus more for baking dish
  • 1 medium-size (8-ounce) yellow onion, chopped (1 ½ cups)
  • 1 medium-size (9-ounce) red bell pepper, chopped (1 ¼ cups)
  • ½ teaspoon black pepper
  • 2 ½ teaspoons kosher salt, divided
  • 4 large eggs
  • ¾ cup sour cream
  • ¾ cup whole milk
  • 1 tablespoon Mexican-style hot sauce (such as Cholula), plus more for serving
  • 1 teaspoon garlic powder
  • 1 (30-ounce) package frozen (not thawed) shredded hash brown potatoes, shreds broken apart
  • 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
  • Fresh chive batons
Steps
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