You are currently browsing the tag archive for the ‘hash browns’ tag.
This recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.
Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.
In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper
Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.
Stir the hash browns into the sour cream sauce.
Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.
Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.
Bake at 350 degrees for 20 minutes.
Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.
Carefully crack an egg into each indentation.
Sprinkle with salt and pepper.
Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.
Gold Rush Brunch Ingredients
Apx. 5-oz. dried hash brown potatoes with onion
4 Tbsp. butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup sour cream
2 Tbsp. snipped parsley (or parsley flakes)
8 slices Canadian bacon or bacon lunch meat
8 eggs
This is a simple, yet hearty meal we affectionately call Brunch for Lunch. I used to make this after church on Sundays and sometimes before school on weekdays. It is easy to add more ingredients or change the ingredients to what you have on hand.
- Brunch for Lunch
Brunch for Lunch
1/2 cup (1 stick) butter
2# bag of frozen Southern style hash browns (cubed potatoes)
1# bulk breakfast sausage (or use bacon or ham or chopped links or whatever meat you want or no meat at all)
Optional: sliced onions, bell peppers, mushrooms, and/or chopped tomatoes.
6 eggs, beaten
1-1/2 cups grated sharp cheddar cheese (or Parmesan or whatever kind of cheese you have)
You will need two skillets (1 very large apx 14″ and 1 medium apx 12″). In the biggest skillet, melt butter over high heat. Add frozen hash browns and let fry on high heat until browned. Meanwhile in smaller skillet, fry breakfast sausage until cooked through. Turn the hashbrowns when brown and add sausage to the top of the hashbrowns. Don’t turn again until bottom is browned. Meanwhile, saute the optional ingredients over medium heat in the smaller skillet until they are cooked. Add to the top of the sausage in the hashbrown skillet. Scramble the eggs in the smaller skillet until cooked through. By this time the hashbrowns should be browned and you should start turning them so they cook through and are browned a little. Stir in the meat and veges. Add the eggs and stir in. Once the potatoes are all cooked, sprinkle cheese over the top. Turn the skillet to low. Turn the medium skillet upside down on the large skillet to make the cheese melt faster on the top. Once the cheese is mostly melted, remove the medium skillet and serve. Serves 6-8.
- Melt butter in very large skillet.
- Fry bulk sausage in medium skillet.
- Fry frozen hash browns in large skillet.
- When the sausage is cooked . . .
- add it to the top of the hashbrown skillet.
- Make scrambled eggs in the medium skillet. It picks up bits of the sausage or veges previously cooked in it. (Just cook beaten eggs over low heat, nothing more. It’s simple.)
- Stir sausage into hashbrowns in skillet.
- Add eggs to the hashbrown skillet.
- Sprinkle cheese over top.
- Flip the smaller skillet upside down to act as a dome over the larger skillet so the cheese melts.
- Finished.
Final word: yes, the cretins here put ketchup on it. I use Tabasco.
Foods Passion 