Sunday, September 11, 2016

Loaded hashbrown breakfast casserole

This is an easy breakfast to make ahead to feed guests, especially hungover guests. It turns hashbrowns into a satisfying, infinitely customizable meal.




Loaded Hashbrown Breakfast Casserole 
cooking spray, butter, or oil
1 onion, diced
1 T minced garlic
2 lbs shredded potatoes (frozen is fine)
1 1/4 cup sour cream (10 oz) (I used low fat)
7 eggs
3/4 t seasoned salt
black pepper to taste
8 oz cheddar, shredded

optional add-ins:
4 jalapenos, seeds and membranes removed, minced
1 bell pepper
1/3 cup bacon bits or 1/2 lb breakfast sausage
1 bunch green onions
1/2 t smoked paprika
hot sauce, to taste

Saute veggies and meat (onion, jalapeno, bell pepper, garlic) in large greased saute pan. Once lightly browned, add potatoes, and saute on medium heat, stirring occasionally, for about five minutes, until lightly browned in parts. While that is cooking, mix together eggs, sour cream, seasoning, and most of the cheese (reserve a handful). Mix in potato mixture and pour into a greased 11X13 pan. Top with remaining cheese. Bake at 400 for 40 minutes, until edges are browned and potatoes are tender. Serves 7-8.

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