Martha Stewart's Cheesy Hash Brown Bake

From Martha Stewart Living Omnimedia "This satisfying meal — chili, cheddar, hash browns — takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives."

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  cups  chili
• 1 (16 ounce) bag frozen hash brown potatoes, thawed
• 1  cup cheddar cheese, shredded
• 1⁄4 cup cilantro, finely chopped
•  coarse salt
•  ground pepper

Directions

1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.