Chile Verde Potato Bake - cooking recipe

Ingredients

1 lb diced boneless pork
2 tablespoons olive oil
1/2 cup diced onion
1/4 cup green onions with top, chopped
1 tablespoon minced garlic clove
1/2 cup green chili, chopped
1/4 cup diced celery
1 tablespoon minced fresh carrot
1/2 cup cilantro, chopped
1/2 cup chicken broth
1/4 cup green enchilada sauce
1/2 cup salsa, verde- chunky
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon taco seasoning
1 teaspoon cumin
1/2 teaspoon sugar
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1/2 cup half-and-half
2 eggs
1 tablespoon sour cream
1 cup salsa, verde- chunky
2 cups cheddar cheese

Preparation

Sautee diced pork with olive oil in a large skillet until browned, add onion, green onion, garlic, green chilies, celery, carrots. Sautee until tender and pork is fully cooked. Add cilantro, chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook for 2 more minutes on medium heat, juices will absorb and you want the consistency to be a little thick. Remove from heat and let cool.
In a large bowl add potatoes and Verde mixture- let cool for 5 minutes before you add dairy products.
In a small bowl add half and half, eggs and sour cream and beat well- add to Verde mixture and incorporate all ingredients.
Spray a 8 x 10 casserole dish. Pour mixture in casserole dish and spread evenly. Spread evenly the 1 Cup of Salsa Verde over the top of casserole, spread cheddar cheese evenly over the top and bake at 350 degrees for 35-40 minutes.
Serve as a dinner or for breakfast, garnish with sour cream, chopped cilantro and tomatoes.