Ophelia wrote:

> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
> > "Cheri" wrote in message news > >
> >"Gary" > wrote in message
> > ...
> > > "U.S. Janet B." wrote:
> > > >
> > > (you posted 8-9 recipes)
> > >
> > > Thank you and that post was saved. I've had breakfast casserole
> > > before but never made one even though they look easy. Will try
> > > soon.
> >
> >
> > I'm going to do this one that was posted sometime this week, sounds
> > good and
> > easy.
> >
> > 1 1/2 lb Hash Browns; frozen
> > 1/4 cup chopped onion
> > 1 lb sausage
> > 5 Eggs
> > 3 oz Velveeta
> > 3 oz Cheddar; shredded
> > 1 can Cream of Potato soup
> > Salt and Pepper
> >
> > Cook the hash browns with the onion till crisp. Fry the meat. Mix in
> > a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper.
> > Bake at 350 for 30 to 50 minutes.
> >
> > ==
> >
> > Hey that is the one I saved Now, how do I make hash browns?
>
> Just shred the potatoes on your grater and brown in a frying pan that
> has a bit of grease added to it. Let cook for a few minutes until
> brown and crispy on one side and then turn and do the other side. I
> usually put a lid on the pan for the first few minutes or so.
>
> Cheri
>
> ==
>
> Thank you Do you make them into 'cakes' or in one big one?
>
> Do you break them up for that recipe? It seems it is ok too to add
> anything you fancy? My kind of cooking <g>
>
> What could I use instead of potato soup?
>
> I am very interested in how others do it differently.

Hi Ophelia,

There are so many hashbrown recipes here in the states!

I'm not used to adding canned soup to them but that doesnt make it
'bad', just 'different' from my normal.

I think the type Cheri describes would be more of a cassarole than I
do. (you can see it in the pan she is using) and yes, very freeform.

Here's a basic sort that is crispy and doesn't depend on frozen grated
potatoes (might be hard to find where you are?). It is also very
freeform on additions and very forgiving.

Take a potato that is about the volume you want to eat.

Kitchen point: US Hashbrowns come in small cubes or shreds. Depending
on the type you like, they are generally interchangable and Cheri's
recipe seems to lead to shredded but may work well with cubed type. If
cubed, the cubes are no bigger than your forefinger nail cut to a
square. Larger cuts have a different name.

Now, shred that volume you want to eat (most common) using a wider
grate. You want distinct potato bits.

If you want crunchy loose hashbowns, rinse these a bit in cool water.
Put on a paper towel and let dry as you heat the oil in a frying pan.

Best oil is bacon or sausage fat but we like Duck Fat mixed with olive
oil here. Be prepared to add more oil/fat as you cook along as they
soak up a fair amount.

If you want loose (fast cooking), salt and pepper your potatoes then
add them in to sizzle in a medium/hot frying pan, stirring every 2-3
minutes until browned.

If you want them in patty shapes (shredded type potato), break an egg
(can use just the whites or the whole thing) then add 1ts egg per TB
potato and mix it gently until you can form a ball. PLace in frying
pan and smash flat and let cook until one side is golden, then flip.

Carol