I decided to use some of the pico de gallo I made the other night along with my new favorite ingredient, Mexican crema, to make a hashbrown casserole to go along with our burgers tonight. Oh yeah. It was all that.
Post subject: Re: Southwestern Hashbrown Casserole
Posted: July 3rd, 2012, 10:09 pm
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Joined: August 26th, 2011, 5:15 pm Posts: 786 Location: Chicago
and if you can find the very best crema, it will be just shy of butter. Yup, it gets almost solid when cold. Spreads like butter and is just fine on toast.
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