Friday, August 15, 2008
In the past few weeks I've gotten a few different emails from fantastic people sharing their hash brown layered casserole breakfast concoctions. This is a combo of Melba, Mikell, and Alison's recipes.
We were ecstatic with the results. This is a keeper, and something you should definitely file away for a brunch or potluck get-together.
--30 oz package of plain frozen hash brown (shredded) potatoes
--4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
--1/2 onion, diced
--1 green bell pepper, diced
--1 1/2 cups shredded cheese
--1 cup skim or fat free milk
--1 tsp kosher salt
--1 tsp black pepper
I used a 6 quart Smart-Pot for this recipe.
Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cut up sausage, and diced vegetables. Pour everything on top of the hash browns.
Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
Delicious. Yummy. We've eaten this for breakfast everyday for the past three days.
Updated 2/28/09: I made this vegetarian this morning. I used 1/3 of a small yellow onion, 1 red and 1 green bell pepper diced, and 1 cup sliced mushrooms, chopped. I also upped the cheese to 2 cups. Since there isn't the additional flavor from the sausage, I increased the salt and pepper to 1 1/2 tsp of each, total.
I then cooked on high for 4 hours, then another 30 min with the top off to release condensation. It was wonderful.