Solanaceae Crack (Potatoes)

As happens most of the time, I found this recipe looking for something else but fell in love with the idea and only fiddled with it a little. It’s simple, tasty and addicting to me, at least. Frankly, I get addicted to almost anything with enough cheese and bacon in it. The recipe can be doubled and so you can freeze some for later. Oh, and by the way, Solanaceae is the genus family for potatoes or spuds.




1 32 oz bag of frozen shredded hash brown Potatoes
6 pieces of thick smoked bacon, crispy and rough chopped
1 16 oz container of sour cream
1 cup cheddar cheese, grated
1 cup pepper jack cheese, grated
1 Tbs of ground coriander
1 package of Ranch Dressing Mix


  1. Preheat oven to 400ºF. Lightly spray a casserole pan with cooking spray.
  2. In a large bowl, combine sour cream, cheese (reserve a little for topping), bacon, coriander and ranch mix. Stir in hash browns and mix well.
  3. Pour into prepared pan. Sprinkle reserved cheese on top
  4. Bake uncovered for 45 to 60 minutes.