Ingredients
8
slices bacon
3/4
cup chopped sweet onion
1/3
cup butter
1
bag (30 oz) frozen country-style shredded hash brown potatoes, thawed
1
can (10 3/4 oz) condensed cream of chicken soup
1
container (16 oz) sour cream
2
cups shredded Colby- Monterey Jack cheese blend (8 oz)
1
package (8 oz) diced cooked ham
1
jar (4 oz) diced pimientos, drained
2
tablespoons coarse-grained Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
Chopped fresh chives, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes, stirring occasionally, until tender and golden. Reduce heat to medium-low; stir in butter until melted. Remove from heat.
Squeeze excess moisture from potatoes. Add potatoes, soup, sour cream, cheese, ham, pimientos, mustard, salt and pepper to skillet; stir to combine. Spoon mixture into baking dish.
Cover; bake 45 minutes. Uncover; sprinkle with reserved bacon. Bake 15 minutes longer or until browned. Let stand 10 minutes before serving. Garnish with chives.
