The Thanksgiving holiday has always meant a lot to me because that’s when I was first introduced to cooking. My mom taught me how to cook everything. In fact, I learned many culinary techniques based on turkey day. How to season properly, baste, make a roux, properly mash potatoes, cut mirepoix for stuffing, and make pie crust dough. Granted, I did most the menial labor when I was 6 years old, but I always thought I had the coolest job: squishing up the stuffing then stuffing the turkey (which is still one of my favorite jobs today).
I always cool on Thanksgiving, though n ow and I use more modern techniques. I have also developed some of my own favorite recipes, but the stuffing, the cheesy potatoes, and gravy always stay the same.
Matt’s Mother’s Green Chile Cheesy Potatoes
These are always a hit! Everybody should make these and eat them once in there life. I make them every year.
Prepare 13” x 9” pan with cooking spray
Preheat oven to 350°
1 pkg. frozen southern style hash brown potatoes ; thawed
1 lb. sharp cheddar cheese; grated
1 16 oz. container sour cream
1 4½ oz. can chopped mild green chilies
1 can cream of chicken soup
5 chopped scallions
½ tsp. onion powder
½ tsp garlic salt – or to taste
Mix potatoes, cheese, green chilies, and scallions together. Thoroughly mix sour cream, soup and seasonings, then combine with potatoes. Place in pan; bake for 45 minutes, or until golden brown.