Big Flavor Bigger heroes Flavortown Recipe Contest

We love our Troops and Guy Fieri ❤️
Ingredients
•1 pound bacon cut into 1/8 inch slices
•1 medium jalapeño diced
•1/2 medium onion diced
•2-3 cloves garlic minced
•1 pound bag of shredded hash browns
•1 8oz jar queso
•1 8 oz block of Colby jack cheese, shredded
•1/4 cup pickled jalapeños
Recipe
1.)In an oven safe cold pan cook one pound of sliced bacon on medium heat until crispy. Remove bacon with slotted spoon to drain on paper towels leaving remaining bacon grease in pan. Remove excess grease until 2-3 tablespoons remain in the pan.
2.) To bacon fat add in 1/2 an onion chopped, 1/2 of your diced fresh jalapeño ( saving the other have for later garnish) and sauté for 3-5 minutes until onions and jalapeños begin to brown. Once browned add in 2-3 mince garlic cloves and sauté for an additional 30 seconds or until garlic is fragrant.
3.) once garlic is fragrant add in one pound bag of hash browns and thoroughly combine with onion, jalapeño and garlic mixture until well combined. Once combined press well into the pan and let cook on medium heat for 5-7 minutes or until potatoes become Crispy. If potatoes start to stick add in additional reserved bacon grease.
4.) once Potatoes are crispy add in 1 8 oz jar of queso of choice, 4 oz of grated Colby jack cheese, 1/2 pound of cooked bacon, 1/4 cup of pickled jalapeños and stir thoroughly to combine. Taste and add salt and pepper as needed.
5.) Top potato mixture with remaining cheese and bacon and put into oven on broil setting for 2-3 minutes or until cheese is melted. Top with remaining 1/2 of freshly diced jalapeños. Let cool for 10 minutes and then serve.