On Friday night I had a bag of Simply Potatoes Shredded Hash Browns that needed to be used. I had all of the ingredients to make the Cheesy Hash Brown Casserole, but I wasn't quite in the mood for that. So I changed it up a bit to give it a more sophisticated flavor. I used Monterrey Jack cheese instead of cheddar, and used the garlic breadcrumb topping mixture from the Ricotta Parmesan Chicken. I made a big batch when I made the chicken, so I just kept it in the freezer for nights I might need some in a pinch! I also made it in 3 smaller ramekins instead of one larger casserole dish. You could make it however you want. A friend of mine added chicken and baked it in a larger dish. She said ham would be great also. The possibilities are endless. I like how the Monterrey Jack cheese gave it a creamy, cheesy consistency and the garlic breadcrumbs really worked well with the potatoes. It was more "grown-up" than the cornflakes bathed in butter. I don't think I'll ever make it the old way again! Put this one on the dinner table. Its awesome!
1 package Simply Potatoes Shredded Hash Browns
1 can Cream of Chicken soup
2 cups shredded Monterrey Jack (or mozzarella)
3/4 cup sour cream
1/4 cup butter, melted
Topping:
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
Heat oven to 350 degrees. Spray an 11 X 7-inch baking dish or a few smaller ramekins with nonstick cooking spray. In a large bowl combine all hash brown ingredients together; mix well. Spread into prepared baking dish.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the breadcrumb mixture on top of the hash browns. You will have extra (you may only use 1/4 cup total). Put into a freezer zippy bag and keep in the freezer for future recipes!
Bake 35-45 minutes or until hash browns are bubbly and the top is golden brown.
Enjoy!
These are SO yummy! Really a favorite with the men. My brother said its like his favorite Waffle House meal all combined in one little package. Everybody wanted leftovers to take home, but these were the first to go! If you have some of the eggs and sausage leftover, wrap them in a torilla with cheese for a breakfast burrito the next day.
1 20-oz. package refrigerated hash browns
2 eggs, beaten
1 tablespoon snipped fresh chives (I omitted these)
1/2 teaspoon salt
12 eggs
1/2 lb. Jimmy Dean sausage
2/3 cup milk
1/4 teaspoon black pepper
2 tablespoons butter
1-1/2 cups shredded cheese
Preheat oven to 375 degrees (mine was at 350, so I left them in longer) Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, and 1/2 teaspoon salt (I used more salt than that...those potatoes are bland!) Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. I only got 9 mounds out of it. Press the back of a tablespoon into each mound, making a nest. Bake for 20-25 minutes or until lightly browned and set.
Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt and pepper (If you only get 9 nests like I did, 8 eggs would work). In a 12-in skillet melt butter over medium heat; pour in egg mixture. Scramble the eggs with a spatula over medium heat. Fold them around the pan until they are cooked through, but still glossy and moist. Remove from heat.
In another skillet, cook sausage over medium heat, breaking up with a wooden spatula. Cook until no longer pink. Drain on paper towels. Add to the eggs and mix in about 1/2 of the cheese. (I still used the 12 eggs and 1 whole roll of Jimmy Dean, but I had lots leftover. I just wrapped them in a tortilla and make a breakfast wrap the next day!)
Spoon about 1/3 cup of egg mixture into each potato next. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives.
Enjoy!
(adapted from Better Homes & Gardens)
My Mom makes this casserole quite a bit. She usually uses the frozen hashbrowns, but since the Simply Potatoes Hashbrowns were on sale this week, I was going to use those. Obviously somebody else thought that the Simply Potatoes would make a nice hashbrown casserole too, because there on the back of the bag is the recipe! This is a smaller version of my Mom's. Her recipe fills a 9 X 13 casserole, but this recipe is a smaller version perfect for a weeknight meal. I have made it before when I did Breakfast for dinner for my father-in-law. It was great with eggs. My Mom serves this Christmas Day evening with our beef tenderloin dinner. It is an all around crowd pleaser and very yummy, perfect for the upcoming Holidays. I will post a picture when I get this made. I am tentatively putting it on the Menu for Wednesday, since I won't get to Publix for the new sale until Thursday!
Hashbrowns:
1 package Simply Potatoes Shredded Hash Browns
1 can Cream of Chicken soup
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion (I omit this, or saute first before mixing)
1/4 cup butter, melted
Topping:
1-1/2 cups corn flakes, coarsely crushed
1/4 cup butter, melted
Heat oven to 350 degrees. Spray an 11 X 7-inch rectangular dish or an 8-inch square dish with nonstick cooking spray. In a large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
In a small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
**This casserole freezes well. You could double this and freeze one casserole to eat later. With the Hash Browns B1G1 this week, it would be economical to do so. Also, the only time I use Corn Flakes is for this casserole. I put the cereal in a large zippy bag so that it stays fresher longer stored in the box!
Enjoy!
(from Simply Potatoes)
