(awful, blurry photo – sorry!)
This recipe has always been a favorite of ours, but I’ve been unable to find the required Betty Crocker hash browns lately – I’m afraid they’ve been discontinued – so I knew that I would have to come up with a substitute. I tried this version this morning and it wasn’t bad at all! Boy and Girl were very happy to see this recipe resurrected.
READ THIS RECIPE CAREFULLY – there is some advance (the day before) preparation required!
New! Hash Brown Breakfast Casserole
5 cups frozen shredded potato (not patties) hash browns (I used Ore-Ida Country Style), thawed in the refrigerator overnight
3 cups shredded sharp cheddar cheese
2 cups milk
10 eggs
2 cups chopped, smoked ham
1/2 cup finely chopped white onion, sauteed until softened and translucent in your choice of fat – oil, butter or margarine are all fine
1/2 tsp. salt
1/4 tsp. black pepper
If you have pre-thawed the hash browns, all you have to do is toss all of these ingredients into a lightly greased (I use Pam) 13 X 9 inch baking dish and bake it at 350 degrees, uncovered, until it’s cooked through and browned on top (around on hour, but start watching it after 50 minutes).
If you would prefer, you can mix all of the ingredients together (no need to thaw the hash browns beforehand) the night before and pour them into the baking dish, cover with plastic wrap and refrigerate overnight. In the morning, just pull it out (remove the plastic wrap) and bake it.