Rock Creek Cheesy Potatoes
Submitted by Kevin Hoop, Corn Belt Energy Corporation
Servings 12
Ingredients
- 1 30-ounce bag frozen shredded potatoes thawed
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 12-ounce cans 25% less sodium Spam cut into 1/2-inch cubes
- 1 tablespoon crushed red pepper flakes
- 4 tablespoons butter melted
- 1 tablespoon garlic powder
- 1 tablespoon seasoned salt
- 1 teaspoon cracked black pepper
- 1 10-ounce can cream of chicken soup
- 1 cup sour cream
- 2 cups sharp cheddar cheese shredded and divided
Instructions
- Preheat oven to 375 F.
- Empty the shredded potatoes into a colander and drain for about 30 minutes.
- In a nonstick pan on medium heat, add 2 tablespoons of olive oil and cook the onion until it starts to become translucent and the edges start to brown, about 8 minutes. Place the cooked onion into a large bowl and set aside.
- Return pan to heat and add Spam and red pepper flakes. Cook until the Spam becomes crisp.
- Combine the Spam mixture with the onion mixture. Cover the bowl and place it in the refrigerator to cool.
- Using an electric stand mixer, add the melted butter, garlic powder, seasoned salt, black pepper and cream of chicken soup to the mixing bowl. Turn the mixer on low until thoroughly mixed.
- Add the sour cream and one cup of shredded cheese. Continue mixing on low.
- Add the shredded potatoes and remaining cheese. Mix on low until well incorporated. Fold in the Spam mixture.
- Lightly grease a 9X13-inch pan, pour the mixture in and smooth with a spatula.
- Cover with aluminum foil and make a few slits in the foil for ventilation. Cook for about an hour.
- Remove the foil and cook for an extra 15-30 minutes, until the top browns to your liking.
- Remove the pan and let rest for 5-10 minutes. If liquid remains on the top after the potatoes rest, use paper towels to soak up the excess liquid.
Notes
This recipe is spicy. To reduce the heat, cut down or omit the red pepper flakes.