Wednesday, December 31, 2008

Hash Brown Casserole

I like hash browns. WAY more than I like homefries. My husband is the exact opposite. In case you are scratching your head wondering what the difference is, at least in our little world, hash browns are shredded and homefries are cubed. I just love the crispiness of shredded and fried potatoes! :)

I found this recipe for hash brown casserole from Southern Living and got really excited...until I realized it called for "cubed hash browns." Impossible! No such thing! But then I found then in the freezer aisle and while I still think hashbrowns should be shredded, this recipe turned out really well! And it is one of those great recipes that you prepare the night before and let sit overnight so all you have to do in the morning is pop it in the oven!

Hash Brown Breakfast Casserole

1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

2. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.

3. Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.


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