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Hashbrown Casserole

January 7, 2011

Maybe you’re like me. We have a large bag of ham sitting in my freezer leftover from Christmas. Meat is not cheap, and I hate that I have it just sitting there. But our family got “hammed” out for awhile. Last night, I was craving a breakfast for dinner. It’s light and easy on the stomach, and it was something that I didn’t think the kids would complain that much about.

This is an easy meal to make and adapt to whatever your families tastebuds are. You can easily make this a vegetarian meal too by omitting the ham and adding in some of the vegetable combinations listed below.

This is a perfect meal to make for the weekend or tonight if you’re trying to avoid the traditional Friday night pizza rut. And we are wishing your family a great weekend! I took the kids to my OB appointment this morning and had a very, very interesting appointment. To read all about it, click here.

HASHBROWN CASSEROLE

1 24 oz bag organic hashbrown potatoes, thawed if frozen

1 egg, beaten

Spray a 9×13 inch pan with nonstick cooking spray. In a medium bowl, combine the egg and hashbrowns and mix well. Spread the potatoes in the pan, and pat firmly down in the pan. Bake for approximately 10-15 minutes at 450 degrees until edges are crispy. If you are a crispy potato lover like our family, after 10 minutes turn the oven onto broil and broil until the tops of the potato are lightly browned.

While the potatoes are cooking in the oven, prepare egg mixture. Remove potatoes from oven and place egg mixture and cheese on top.

7 eggs, beaten lightly

1/2 cup milk or soymilk

1/2 tsp black ground pepper

1 1/2 cups cheddar or Monterrey Jack cheese, shredded

In a skillet, mix together eggs, milk and pepper. Scramble the eggs until set. Mix in one or more of the following ingredients:

* 1 cup chopped, cooked ham

* 1/2 cup red or green bell pepper, chopped and/or diced

* 1/4 cup green onions, chopped

* 1/2 cup mushrooms

* 1/2 cup squash or zucchini, sliced and cooked slightly.

Pour and spread the egg mixture evenly over the potato mixture. Sprinkle the cheese evenly over the casserole. Return to the 450 degree oven and cook for an additional 10 minutes or until cheese is melted. Remove from oven, and allow to cool for several minutes before cutting and serving.

Makes 6-8 servings.

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6 Comments leave one →
  1. January 7, 2011 6:57 pm

    Looks great! My boyfriend will love this! http://writeway73.wordpress.com

  2. Lisa permalink
    January 8, 2011 8:32 am

    we dont have hasbrowns in Ireland, do you think shredding potatoes with a grater would work?

    • healthydealsnsteals permalink
      January 8, 2011 3:50 pm

      Yes, you can absolutely use freshly grated potatoes! You will want approximately 3 1/2 cups of freshly grated potatoes.

  3. January 10, 2011 6:52 pm

    Absolutely perfect comfort food. Wish you could send me some right now since I am home sick.

  4. January 12, 2011 2:29 am

    that sounds so delicious!

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