Weekend Baked Hash Browns |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Are you looking for a great Thanksgiving or Christmas morning meal? This awesome-tasting one-dish breakfast can be made in advance and refrigerated until needed. It uses Simply Potatoes® brand hash browns. They are refrigerated, not frozen, and come in a green bag. Ingredients:
3/4 lb bacon |
2 tablespoons vegetable oil |
1 (20 ounce) package simply potatoes brand shredded hash browns |
2 cups grated cheddar cheese |
10 large eggs, lightly beaten |
1/2 cup milk |
1/3 cup chopped green onion |
1 teaspoon salt |
1/2 teaspoon pepper |
8 -12 drops hot pepper sauce |
Directions:
1. Cut bacon into 1/2 pieces; fry in large skillet until crisp; remove and drain on absorbent paper; discard all but a very small amount of bacon fat from skillet.
2. Add vegetable oil to lightly cover bottom of skillet; heat to medium-high; add hash browns and fry (spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes) until brown.
3. Remove hash browns from skillet, spreading them into a 9x13 baking dish that has been lightly sprayed with no-stick cooking spray; spread half the bacon and half the cheese over the hash browns.
4. Beat eggs, milk, onions, salt, pepper, and hot pepper sauce together then pour over the hash browns, bacon, and cheese; press the bacon and cheese evenly down into the hash browns and egg mixture with the edge of a spoon or clean fingertips; top with remaining bacon and cheese.
5. Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12-15 minutes.
6. NOTE: I often use Simply Potatoes® Southwest Style Hash Browns for a spicier breakfast casserole.
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