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Musgovian dinner tonight
leftover broccoli, some chopped onion, a little bit of red bell pepper, a couple or three of almost wrinkled mushrooms, a small piece of Cabot white extra sharp cheese, shredded, 5 eggs way past the use by date and just taking up room, ditto the 3 cups of homogenized milk, that half loaf of white bread I froze so that it wouldn't get moldy, a half dozen breakfast sausages cut into bite size pieces, maybe a 1/4 cup of Thai sweet red chili sauce in almost empty bottle, and salt and pepper. Here's the idea. Of course I re-imagined it. ;-) Ideally I let the casserole sit in the fridge overnight to fully hydrate the bread. Today it will only get 6 hours in the fridge. This is good hot or cold, EASY EGG CASSEROLE Jimmy Dean 1 pkg Jimmy Dean regular flavor pork sausage roll 8 eggs 3 cups milk ¼ tsp black pepper 8 cups bread cubes 8 ounces shredded Cheddar, divided 13x9 pan 350F Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage and 1 ½ cups cheese Pour into 13x9, sprinkle with remaining cheese Bake 45 minutes Janet US |
Musgovian dinner tonight
On Thursday, December 21, 2017 at 1:55:55 PM UTC-5, U.S. Janet B. wrote:
> leftover broccoli, some chopped onion, a little bit of red bell > pepper, a couple or three of almost wrinkled mushrooms, a small piece > of Cabot white extra sharp cheese, shredded, 5 eggs way past the use > by date and just taking up room, ditto the 3 cups of homogenized milk, > that half loaf of white bread I froze so that it wouldn't get moldy, a > half dozen breakfast sausages cut into bite size pieces, maybe a 1/4 > cup of Thai sweet red chili sauce in almost empty bottle, and salt and > pepper. Here's the idea. Of course I re-imagined it. ;-) > Ideally I let the casserole sit in the fridge overnight to fully > hydrate the bread. Today it will only get 6 hours in the fridge. This > is good hot or cold, > > EASY EGG CASSEROLE > Jimmy Dean > 1 pkg Jimmy Dean regular flavor pork sausage roll > 8 eggs > 3 cups milk > ¼ tsp black pepper > 8 cups bread cubes > 8 ounces shredded Cheddar, divided > 13x9 pan > 350F > Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage > and 1 ½ cups cheese > Pour into 13x9, sprinkle with remaining cheese > Bake 45 minutes > Janet US We're having something like that for breakfast Christmas morning. Trifling variations on the cheese and sausage, but basically the same. That's the real tradition for my husband: breakfast casserole after opening presents. Fruit salad makes a nice contrast to all of that richness. Cindy Hamilton |
Musgovian dinner tonight
On Thu, 21 Dec 2017 11:49:39 -0800 (PST), Cindy Hamilton
> wrote: >On Thursday, December 21, 2017 at 1:55:55 PM UTC-5, U.S. Janet B. wrote: >> leftover broccoli, some chopped onion, a little bit of red bell >> pepper, a couple or three of almost wrinkled mushrooms, a small piece >> of Cabot white extra sharp cheese, shredded, 5 eggs way past the use >> by date and just taking up room, ditto the 3 cups of homogenized milk, >> that half loaf of white bread I froze so that it wouldn't get moldy, a >> half dozen breakfast sausages cut into bite size pieces, maybe a 1/4 >> cup of Thai sweet red chili sauce in almost empty bottle, and salt and >> pepper. Here's the idea. Of course I re-imagined it. ;-) >> Ideally I let the casserole sit in the fridge overnight to fully >> hydrate the bread. Today it will only get 6 hours in the fridge. This >> is good hot or cold, >> >> EASY EGG CASSEROLE >> Jimmy Dean >> 1 pkg Jimmy Dean regular flavor pork sausage roll >> 8 eggs >> 3 cups milk >> ¼ tsp black pepper >> 8 cups bread cubes >> 8 ounces shredded Cheddar, divided >> 13x9 pan >> 350F >> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage >> and 1 ½ cups cheese >> Pour into 13x9, sprinkle with remaining cheese >> Bake 45 minutes >> Janet US > >We're having something like that for breakfast Christmas morning. >Trifling variations on the cheese and sausage, but basically the same. >That's the real tradition for my husband: breakfast casserole after >opening presents. Fruit salad makes a nice contrast to all of that >richness. > >Cindy Hamilton my daughter does the same for Christmas Day. She tends to go for the sweeter breakfast casseroles. Janet US |
Breakfast Casseroles (WAS Musgovian dinner tonight)
On 12/21/2017 1:55 PM, U.S. Janet B. wrote:
> (Sorry for the snippage, I'm hijacking!) > Ideally I let the casserole sit in the fridge overnight to fully > hydrate the bread. Today it will only get 6 hours in the fridge. This > is good hot or cold, > > EASY EGG CASSEROLE > Jimmy Dean > 1 pkg Jimmy Dean regular flavor pork sausage roll > 8 eggs > 3 cups milk > ¼ tsp black pepper > 8 cups bread cubes > 8 ounces shredded Cheddar, divided > 13x9 pan > 350F > Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage > and 1 ½ cups cheese > Pour into 13x9, sprinkle with remaining cheese > Bake 45 minutes > Janet US > Oooh! I haven't made a breakfast casserole in a long time. I'd probably use the "hot" variety of sausage. I think the last time I made something like this was for my brother while he was in the process of getting all his teeth replaced with implants. He needed very soft food for a long time. IIRC I used biscuits instead of bread, but it's the same same concept. :) My brother used to work for Jimmy Dean Foods. I met Jimmy Dean once. For some reason I went to my brother's office. He warned me before we walked into the room: "He's going to pick you up." He meant it literally. Sure enough, Jimmy Dean beamed at me, said something like "Nice to meet you little lady!" and literally picked me up. My feet were dangling off the floor. He was a very tall man. LOL He was an affable guy but a tad too exuberant. They had a test kitchen right there on the premises. Their employees tried out new products before they went on the market. I think that's a great idea! :) Jill |
Breakfast Casseroles (WAS Musgovian dinner tonight)
On Thu, 21 Dec 2017 19:21:15 -0500, jmcquown >
wrote: >On 12/21/2017 1:55 PM, U.S. Janet B. wrote: >> >(Sorry for the snippage, I'm hijacking!) > >> Ideally I let the casserole sit in the fridge overnight to fully >> hydrate the bread. Today it will only get 6 hours in the fridge. This >> is good hot or cold, >> >> EASY EGG CASSEROLE >> Jimmy Dean >> 1 pkg Jimmy Dean regular flavor pork sausage roll >> 8 eggs >> 3 cups milk >> ¼ tsp black pepper >> 8 cups bread cubes >> 8 ounces shredded Cheddar, divided >> 13x9 pan >> 350F >> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage >> and 1 ½ cups cheese >> Pour into 13x9, sprinkle with remaining cheese >> Bake 45 minutes >> Janet US >> >Oooh! I haven't made a breakfast casserole in a long time. I'd >probably use the "hot" variety of sausage. snip > >Jill Here's some more, all kinds of ingredients, even a sweet one near the end s A Texas Breakfast Casserole Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can Crescent Rolls 1 Pound Sausage -- cooked and drained Fresh Mushrooms -- sliced 3/4 Pound Monterey Jack Cheese -- grated 6 Eggs -- beaten 1 Can Cream Of Onion Soup Line a 13 x 9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage. From Texas Celebrity Cookbook ______ Awesome Breakfast Casserole Categories: Eggs Yield: 4 Servings 1 1/2 lb Hash Browns; frozen 1 lb Bacon or sausage 3 Eggs 2 oz Velveeta 2 oz Cheddar; shredded 1 cn 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. ______ Basic Breakfast Casserole 3 slices 3 slices bread, torn into small pieces 1 lb. sausage, browned 4-8 oz. shredded cheddar (amt. depends on how well you like cheese 6 eggs 2 c milk 1/4 t. dry mustard 1 t salt Arrange bread evenly in 9x13 pan. Top with sausage, then cheese. In medium bowl, beat eggs, then add remaining ingredients and mix well. Pour over ingredients in pan. Push the cheese below the milk so it woun't burn. Cover and refrigerate. In the morning, bake at 350 for 35-45 minutes (until set, but not over brown). Serve warm. _____ Title: Breakfast Casserole Categories: Eggs Yield: 8 Servings 8 Eggs; beaten 4 c Milk; scalded/cooled slightl 1/2 ts Salt 1/8 ts Pepper 8 sl Bread; buttered/cubed 2/3 lb Velveeta cheese; cubed 1/4 ts Dry mustard 1/2 lb Bacon; cooked/crumbled 1. Combine ingredients in a large bowl, stirring until blended. Pour into a greased 9-by-13-inch baking pan. Cover and refrigerate overnight. 2. Uncover. Bake in a preheated 350-degree oven for 1 hour. 3. Serve immediately. Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago Sun Times, January 15, 1997) ______ Breakfast Sausage Hash (Fdgn81a) Categories: Eggs Yield: 8 Servings 1 x Medium onion; fine chopped 1/4 c Butter or margarine 4 c Cold baked potatoes; -peeled and sliced 1 lb Bulk sausage; browned, -drained and crumbled 2 ts Worcestershire sauce 1 tb Chopped parsley Salt and pepper to taste 8 x Eggs; beaten 1 c Grated cheddar cheese In a large skillet saute the onions in the butter until transparent. Add the potatoes, turning frequently with a spatula, and cook over moderate heat until browned. Add the sausage,worstershire sauce, parsley, salt, and pepper. Heat thoroughly, spread the eggs over the top, and cook until the eggs start to set. serve with grated cheese over the top. ______ Easy Breakfast Squares Categories: Eggs Yield: 12 Servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 24 oz O'Brien Hash Browns w/ Peppers; thawed 2 c Ham; diced 6 oz Cheddar Cheese; shredded 6 oz Mozzarella 3 Eggs; beaten 1/2 ts Salt 1 c Milk 1 md Onion; minced Place potatoes in 13x9. Sprinkle ham over potatoes, then the cheeses. Beat eggs, add milk, salt and onion. Pour over meat and potatoes. Cover and refrig. at least 3 hrs. Bake at 350 for one hr. Let stand for 10 min. before cutting. ________ Sweet Tooth Breakfast Casserole >1 loaf cinnamon raisin bread, sliced >6 eggs >3 cups milk, whole or low fat >1 t. vanilla >1/2 t. cinnamon >freshly ground nutmeg >Topping: >1 stick unsalted butter, softened >1 c. brown sugar >1 c. pecans or chocolate chips > >Lightly grease a 9x13 inch pan and layer the bread slices. Cut to fit the >ends into any open spaces. Mix together the eggs, milk, cinnamon and nutmeg >and pour over the bread slices. Can be made 1 day ahead and baked the next >day. Or can be baked and frozen. Mix together the topping ingredients and >spread over the bread slices. Bake at 350F. for 45 minutes. > >If freezing after baking, let defrost overnight in the refrigerator and bake >at 325F. for 30 to 45 minutes or until hot ______ Wisconsin Country Breakfast Casserole Categories: Sausages, Eggs, Cheese, Usa Yield: 6 Servings 12 oz Bulk Pork Sausage; -mild or spicy 1/2 c Onions; finely chopped 4 c Frozen Hash Browns; -diced, thawed 1 1/2 c Colby/Monterey Jack Cheese; -shredded 3 Eggs; beaten 1 c Milk 1/4 ts Black Pepper Salsa Preheat the oven to 350 degrees. In a large skillet, cook the sausage and onions until no pink remains; drain. In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion mixture and the remaining cheese. In a bowl, combine the eggs, milk and pepper; pour over the cheese. At this point, the casserole may be covered and chilled overnight. Bake, covered, for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Recipe From: The Knollwood House bed and breakfast in River Falls, Wisconsin, written up in Midwest Living, December 1995 Penny Halsey (ATBN65B) From: Jim Weller Date: 18 Aug 98 |
Breakfast Casseroles (WAS Musgovian dinner tonight)
On 12/21/2017 7:59 PM, U.S. Janet B. wrote:
> On Thu, 21 Dec 2017 19:21:15 -0500, jmcquown > > wrote: > >> On 12/21/2017 1:55 PM, U.S. Janet B. wrote: >>> >> (Sorry for the snippage, I'm hijacking!) >> >>> Ideally I let the casserole sit in the fridge overnight to fully >>> hydrate the bread. Today it will only get 6 hours in the fridge. This >>> is good hot or cold, >>> >>> EASY EGG CASSEROLE >>> Jimmy Dean >>> 1 pkg Jimmy Dean regular flavor pork sausage roll >>> 8 eggs >>> 3 cups milk >>> ¼ tsp black pepper >>> 8 cups bread cubes >>> 8 ounces shredded Cheddar, divided >>> 13x9 pan >>> 350F >>> Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage >>> and 1 ½ cups cheese >>> Pour into 13x9, sprinkle with remaining cheese >>> Bake 45 minutes >>> Janet US >>> >> Oooh! I haven't made a breakfast casserole in a long time. I'd >> probably use the "hot" variety of sausage. > snip >> >> Jill > Here's some more, all kinds of ingredients, even a sweet one near the > end > s > Awesome Breakfast Casserole > Categories: Eggs > Yield: 4 Servings > > 1 1/2 lb Hash Browns; frozen > 1 lb Bacon or sausage > 3 Eggs > 2 oz Velveeta > 2 oz Cheddar; shredded > 1 cn 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. > Okay, don't know about the potoato soup or Velveeta in this one but hash brown casserole is mighty tasty! Baked in the oven in a cast iron skillet with shredded potatoes sort of like a crust. :) Jill > ______ > Basic Breakfast Casserole > > 3 slices > 3 slices bread, torn into small pieces > 1 lb. sausage, browned > 4-8 oz. shredded cheddar (amt. depends on how well you like > cheese > 6 eggs > 2 c milk > 1/4 t. dry mustard > 1 t salt > > Arrange bread evenly in 9x13 pan. Top with sausage, then cheese. In > medium bowl, beat eggs, then add remaining ingredients and mix well. > Pour over ingredients in pan. Push the cheese below the milk so it > woun't burn. Cover and refrigerate. In the morning, bake at 350 for > 35-45 minutes (until set, but not over brown). Serve warm. > > _____ > Title: Breakfast Casserole > Categories: Eggs > Yield: 8 Servings > > 8 Eggs; beaten > 4 c Milk; scalded/cooled slightl > 1/2 ts Salt > 1/8 ts Pepper > 8 sl Bread; buttered/cubed > 2/3 lb Velveeta cheese; cubed > 1/4 ts Dry mustard > 1/2 lb Bacon; cooked/crumbled > > 1. Combine ingredients in a large bowl, stirring until blended. Pour > into a greased 9-by-13-inch baking pan. Cover and refrigerate > overnight. > > 2. Uncover. Bake in a preheated 350-degree oven for 1 hour. > > 3. Serve immediately. > > Source: Paul Pettersen of Roscoe, Illinois (printed in the Chicago > Sun > Times, January 15, 1997) > > ______ > Breakfast Sausage Hash (Fdgn81a) > Categories: Eggs > Yield: 8 Servings > > 1 x Medium onion; fine chopped > 1/4 c Butter or margarine > 4 c Cold baked potatoes; > -peeled and sliced > 1 lb Bulk sausage; browned, > -drained and crumbled > 2 ts Worcestershire sauce > 1 tb Chopped parsley > Salt and pepper to taste > 8 x Eggs; beaten > 1 c Grated cheddar cheese > > In a large skillet saute the onions in the butter until > transparent. > Add the potatoes, turning frequently with a spatula, and cook over > moderate heat until browned. Add the sausage,worstershire sauce, > parsley, salt, and pepper. Heat thoroughly, spread the eggs over the > top, and cook until the eggs start to set. serve with grated cheese > over the top. > > ______ > Easy Breakfast Squares > Categories: Eggs > Yield: 12 Servings > > MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ > 24 oz O'Brien Hash Browns w/ > Peppers; thawed > 2 c Ham; diced > 6 oz Cheddar Cheese; shredded > 6 oz Mozzarella > 3 Eggs; beaten > 1/2 ts Salt > 1 c Milk > 1 md Onion; minced > > Place potatoes in 13x9. Sprinkle ham over potatoes, then the > cheeses. > Beat eggs, add milk, salt and onion. Pour over meat and potatoes. > Cover and refrig. at least 3 hrs. Bake at 350 for one hr. Let stand > for 10 min. before cutting. > > ________ > Sweet Tooth Breakfast Casserole >> 1 loaf cinnamon raisin bread, sliced >> 6 eggs >> 3 cups milk, whole or low fat >> 1 t. vanilla >> 1/2 t. cinnamon >> freshly ground nutmeg >> Topping: >> 1 stick unsalted butter, softened >> 1 c. brown sugar >> 1 c. pecans or chocolate chips >> >> Lightly grease a 9x13 inch pan and layer the bread slices. Cut to fit the >> ends into any open spaces. Mix together the eggs, milk, cinnamon and nutmeg >> and pour over the bread slices. Can be made 1 day ahead and baked the next >> day. Or can be baked and frozen. Mix together the topping ingredients and >> spread over the bread slices. Bake at 350F. for 45 minutes. >> >> If freezing after baking, let defrost overnight in the refrigerator and bake >> at 325F. for 30 to 45 minutes or until hot > ______ > Wisconsin Country Breakfast Casserole > Categories: Sausages, Eggs, Cheese, Usa > Yield: 6 Servings > > 12 oz Bulk Pork Sausage; > -mild or spicy > 1/2 c Onions; finely chopped > 4 c Frozen Hash Browns; > -diced, thawed > 1 1/2 c Colby/Monterey Jack Cheese; > -shredded > 3 Eggs; beaten > 1 c Milk > 1/4 ts Black Pepper > Salsa > > Preheat the oven to 350 degrees. In a large skillet, cook the > sausage and onions until no pink remains; drain. In an 8-inch > square > baking dish, layer the potatoes, half of the cheese, the > sausage-onion mixture and the remaining cheese. In a bowl, combine > the eggs, milk and pepper; pour over the cheese. At this point, the > casserole may be covered and chilled overnight. Bake, covered, for > 50 to 55 minutes, or until a knife inserted near the center comes > out > clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into > squares. > > Pass the salsa. > > Recipe From: The Knollwood House bed and breakfast in River Falls, > Wisconsin, written up in Midwest Living, December 1995 Penny Halsey > (ATBN65B) From: Jim Weller Date: 18 Aug 98 > > |
Breakfast Casseroles (WAS Musgovian dinner tonight)
On Thursday, December 21, 2017 at 7:21:26 PM UTC-5, Jill McQuown wrote:
> On 12/21/2017 1:55 PM, U.S. Janet B. wrote: > > > (Sorry for the snippage, I'm hijacking!) > > > Ideally I let the casserole sit in the fridge overnight to fully > > hydrate the bread. Today it will only get 6 hours in the fridge. This > > is good hot or cold, > > > > EASY EGG CASSEROLE > > Jimmy Dean > > 1 pkg Jimmy Dean regular flavor pork sausage roll > > 8 eggs > > 3 cups milk > > ¼ tsp black pepper > > 8 cups bread cubes > > 8 ounces shredded Cheddar, divided > > 13x9 pan > > 350F > > Cook sausage, drain. Beat eggs, add bread, stir gently, add sausage > > and 1 ½ cups cheese > > Pour into 13x9, sprinkle with remaining cheese > > Bake 45 minutes > > Janet US > > > Oooh! I haven't made a breakfast casserole in a long time. I'd > probably use the "hot" variety of sausage. That's what we do. Bob Evans "Zesty Hot" breakfast sausage. And Velveeta plus Swiss instead of cheddar. If memory serves (and this'll be confirmed when I look at the recipe card, which I believe is written in my late mother-in-law's hand) an additional sprinkle of cayenne in the custard. Cindy Hamilton |
Breakfast Casseroles
"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. |
Breakfast Casseroles
"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. |
Breakfast Casseroles
"Cheri" wrote in message ...
"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? -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
Ophelia wrote:
> > "Cheri" wrote in message ... > > "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? Start with a large handful of corn husks, soaked overnight in EVOO... |
Breakfast Casseroles
On Sat, 23 Dec 2017 09:15:32 -0800, "Cheri" >
wrote: >"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. > > I've seen a hash brown recipe on the back of the hash brown bag but it was always large enough for an army. This size I could probably try. I've heard that this type breakfast casserole is good. Janet US |
Breakfast Casseroles
On 2017-12-23, U.S Janet B > wrote:
> I've seen a hash brown recipe on the back of the hash brown bag but it > was always large enough for an army. My cooking school usta have a killer cookbook. Unfortunately, all the recipes were fer 50 or 100 ppl. Every hear of 'division'. It's the opposite of 'multiplication' and usta be taught in the 3rd grade. ;) nb |
Breakfast Casseroles
"Gary" wrote in message ...
Ophelia wrote: > > "Cheri" wrote in message ... > > "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? Start with a large handful of corn husks, soaked overnight in EVOO... == lol are you looking to get thwapped again??? -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
On 23 Dec 2017 18:24:35 GMT, notbob > wrote:
>On 2017-12-23, U.S Janet B > wrote: > >> I've seen a hash brown recipe on the back of the hash brown bag but it >> was always large enough for an army. > >My cooking school usta have a killer cookbook. Unfortunately, all the >recipes were fer 50 or 100 ppl. Every hear of 'division'. It's the >opposite of 'multiplication' and usta be taught in the 3rd grade. ;) > >nb I call it "grocery store math." Yes, I have heard of it. Some recipes don't pare easily. Janet US |
Breakfast Casseroles
On 12/23/2017 12:27 PM, Ophelia wrote:
> > Now, how do I make hash browns? > Diced potatoes cooked in oil in a hot skillet with onion until nicely browned and tender. Sorry to say you'll need to add pepper as well as salt. Jill |
Breakfast Casseroles
On 12/23/2017 2:01 PM, Ophelia wrote:
> "Gary"Â* wrote in message ... > > Ophelia wrote: >> >> "Cheri"Â* wrote in message ... >> >> "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.Â* 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:)Â* Now, how do I make hash browns? > > Start with a large handful of corn husks, soaked overnight in > EVOO... > > == > > lol are you looking to get thwapped again??? > > > Apparently he is! Jill |
Breakfast Casseroles
"jmcquown" wrote in message ...
On 12/23/2017 12:27 PM, Ophelia wrote: > > Now, how do I make hash browns? > Diced potatoes cooked in oil in a hot skillet with onion until nicely browned and tender. Sorry to say you'll need to add pepper as well as salt. Jill == Thanks <g> btw who is going to force me to add loads of pepper??? Hmmmm?? <g> -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
"jmcquown" wrote in message ...
On 12/23/2017 2:01 PM, Ophelia wrote: > "Gary" wrote in message ... > > Ophelia wrote: >> >> "Cheri" wrote in message ... >> >> "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? > > Start with a large handful of corn husks, soaked overnight in > EVOO... > > == > > lol are you looking to get thwapped again??? > > > Apparently he is! Jill == You are nearer .... may I leave it to you, please? :)) -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
On Sat, 23 Dec 2017 17:27:44 -0000, "Ophelia" >
wrote: >"Cheri" wrote in message ... > >"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? Hash browns are a cousin to potato pancakes... shredded spuds fried in heaps so they hold together, ordinarilly served as a side with eggs, not mixed into eggs. You'd fare much better with home fries in an omelet/caserole. I do similar caseroles all the time, usually for dinner, only I do them on the stove top in a 12" pan with a dozen eggs (makes us two meals each), do the home fries first, then add whatever else and add the beaten eggs, and the cheese last. I typically do the frying with half olive oil and butter... it's really a fritatta. All done in one pan and don't have to light the oven. Just use low heat to prevent burn.... takes time but it's not a dish that needs much watching. There's really no recipe other than for the method, use whatever ingredients strike your fancy... good for using up leftovers sitting in your fridge. There's absolutely nothing new or unique about such a dish.... don't even need a kitchen, any hobo can do this over a campfire... don't even need a pan, any old tin can will suffice. I think it's sad to say you're gonna save that recipe, it's NOT a recipe! |
Breakfast Casseroles
wrote in message ...
On Sat, 23 Dec 2017 17:27:44 -0000, "Ophelia" > wrote: >"Cheri" wrote in message ... > >"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? Hash browns are a cousin to potato pancakes... shredded spuds fried in heaps so they hold together, ordinarilly served as a side with eggs, not mixed into eggs. You'd fare much better with home fries in an omelet/caserole. I do similar caseroles all the time, usually for dinner, only I do them on the stove top in a 12" pan with a dozen eggs (makes us two meals each), do the home fries first, then add whatever else and add the beaten eggs, and the cheese last. I typically do the frying with half olive oil and butter... it's really a fritatta. All done in one pan and don't have to light the oven. Just use low heat to prevent burn.... takes time but it's not a dish that needs much watching. There's really no recipe other than for the method, use whatever ingredients strike your fancy... good for using up leftovers sitting in your fridge. There's absolutely nothing new or unique about such a dish.... don't even need a kitchen, any hobo can do this over a campfire... don't even need a pan, any old tin can will suffice. I think it's sad to say you're gonna save that recipe, it's NOT a recipe! == Understood. I have been looking around and all I have found is a discussion on what it is and how to make it. No recipe:) As you say, a good dish for using up leftovers in the fridge. Frittata I am very used to and this is sounding more like that:)) Thanks:) -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
On 2017-12-23 1:24 PM, notbob wrote:
> On 2017-12-23, U.S Janet B > wrote: > >> I've seen a hash brown recipe on the back of the hash brown bag but it >> was always large enough for an army. > > My cooking school usta have a killer cookbook. Unfortunately, all the > recipes were fer 50 or 100 ppl. Every hear of 'division'. It's the > opposite of 'multiplication' and usta be taught in the 3rd grade. ;) > You should send that cookbook to Sheldon. |
Breakfast Casseroles
On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote:
> On 12/23/2017 12:27 PM, Ophelia wrote: > > > > Now, how do I make hash browns? > > > Diced potatoes cooked in oil in a hot skillet with onion until nicely > browned and tender. Sorry to say you'll need to add pepper as well as salt. > > Jill Ooh! Ooh! Time for hash brown wars! Shredded potatoes. Cindy Hamilton |
Breakfast Casseroles
On Sat, 23 Dec 2017 14:00:39 -0800 (PST), Cindy Hamilton
> wrote: >On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: >> On 12/23/2017 12:27 PM, Ophelia wrote: >> > >> > Now, how do I make hash browns? >> > >> Diced potatoes cooked in oil in a hot skillet with onion until nicely >> browned and tender. Sorry to say you'll need to add pepper as well as salt. >> >> Jill > >Ooh! Ooh! Time for hash brown wars! > >Shredded potatoes. > >Cindy Hamilton Me! Me! I'm for shredded!! Janet US |
Breakfast Casseroles
"Cindy Hamilton" wrote in message
... On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: > On 12/23/2017 12:27 PM, Ophelia wrote: > > > > Now, how do I make hash browns? > > > Diced potatoes cooked in oil in a hot skillet with onion until nicely > browned and tender. Sorry to say you'll need to add pepper as well as > salt. > > Jill Ooh! Ooh! Time for hash brown wars! Shredded potatoes. Cindy Hamilton == LOL this sounds as thought it is going to be very interesting:)))))) -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
"U.S. Janet B." wrote in message
... On Sat, 23 Dec 2017 14:00:39 -0800 (PST), Cindy Hamilton > wrote: >On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: >> On 12/23/2017 12:27 PM, Ophelia wrote: >> > >> > Now, how do I make hash browns? >> > >> Diced potatoes cooked in oil in a hot skillet with onion until nicely >> browned and tender. Sorry to say you'll need to add pepper as well as >> salt. >> >> Jill > >Ooh! Ooh! Time for hash brown wars! > >Shredded potatoes. > >Cindy Hamilton Me! Me! I'm for shredded!! Janet US === lol -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
On 2017-12-23 5:08 PM, U.S. Janet B. wrote:
> On Sat, 23 Dec 2017 14:00:39 -0800 (PST), Cindy Hamilton > > wrote: > >> On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: >>> On 12/23/2017 12:27 PM, Ophelia wrote: >>>> >>>> Now, how do I make hash browns? >>>> >>> Diced potatoes cooked in oil in a hot skillet with onion until nicely >>> browned and tender. Sorry to say you'll need to add pepper as well as salt. >>> >>> Jill >> >> Ooh! Ooh! Time for hash brown wars! >> >> Shredded potatoes. >> >> Cindy Hamilton > > Me! Me! I'm for shredded!! Once every few years I buy some of those frozen pre-formed hash browns that can be fried or baked. I consider them to be bordering on junk food, but they can be tasty. |
Breakfast Casseroles
On 2017-12-23, U.S Janet B > wrote:
> Me! Me! I'm for shredded!! What IS "shredded"? Izzat like 'grated'? I nuke whole spuds till they are 'mostly done'. I then "grate" 'em ona 'box grater' (coarse). I do NOT put 'em in the fridge to make 'em cool off, faster. They will develope dark spots (blk starch spots). Wait one half to one whole hour to grate (at room temp). I put 'em in my steel skillet and let 'em brown on both sides. Usta do it, daily, fer 6 mos. Now, only fer myself. ;) nb |
Breakfast Casseroles
"notbob" wrote in message ...
On 2017-12-23, U.S Janet B > wrote: > Me! Me! I'm for shredded!! What IS "shredded"? Izzat like 'grated'? I nuke whole spuds till they are 'mostly done'. I then "grate" 'em ona 'box grater' (coarse). I do NOT put 'em in the fridge to make 'em cool off, faster. They will develope dark spots (blk starch spots). Wait one half to one whole hour to grate (at room temp). I put 'em in my steel skillet and let 'em brown on both sides. Usta do it, daily, fer 6 mos. Now, only fer myself. ;) nb == Interesting, thanks. I wouldn't have thought of doing them like that. I would have grated them raw. -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
"Ophelia" > wrote in message
... > "Cheri" wrote in message ... > > "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 |
Breakfast Casseroles
"Ophelia" > wrote in message
... > "jmcquown" wrote in message ... > > On 12/23/2017 12:27 PM, Ophelia wrote: >> >> Now, how do I make hash browns? >> > Diced potatoes cooked in oil in a hot skillet with onion until nicely > browned and tender. Sorry to say you'll need to add pepper as well as > salt. > > Jill > > == > > Thanks <g> btw who is going to force me to add loads of pepper??? > Hmmmm?? > > <g> I like shredded potatoes better than diced, but it's up to you. :) Cheri |
Breakfast Casseroles
"U.S. Janet B." > wrote in message
> I've seen a hash brown recipe on the back of the hash brown bag but it > was always large enough for an army. This size I could probably try. > I've heard that this type breakfast casserole is good. > Janet US It's in the oven right now. We were gone for the day and I thought it would be simple for when we got home. Cheri |
Breakfast Casseroles
On Sat, 23 Dec 2017 11:36:32 -0500, Gary > wrote:
>"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. you're welcome. Keep me posted how it goes. Janet US |
Breakfast Casseroles
"Cheri" wrote in message ...
"Ophelia" > wrote in message ... > "Cheri" wrote in message ... > > "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. -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
"Ophelia" > wrote in message
... > "Cheri" wrote in message ... > > "Ophelia" > wrote in message > ... >> "Cheri" wrote in message ... >> >> "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. I made that one last night and it was good. I didn't have a lot, but dh did and liked it too. I make them so when I turn them they are mostly in one crisp piece but it doesn't matter since I spread them out in the baking dish. You could use any quiche like mixture, eggs and milk etc., I did use the potato soup, though I don't really think it added anything special to it that an alternative wouldn't. Cheri |
Breakfast Casseroles
"Cheri" wrote in message ...
"Ophelia" > wrote in message ... > "Cheri" wrote in message ... > > "Ophelia" > wrote in message > ... >> "Cheri" wrote in message ... >> >> "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. I made that one last night and it was good. I didn't have a lot, but dh did and liked it too. I make them so when I turn them they are mostly in one crisp piece but it doesn't matter since I spread them out in the baking dish. You could use any quiche like mixture, eggs and milk etc., I did use the potato soup, though I don't really think it added anything special to it that an alternative wouldn't. Cheri == Righteo:) I trust your judgement:) Thanks:) -- http://www.helpforheroes.org.uk |
Breakfast Casseroles
On 12/23/2017 5:00 PM, Cindy Hamilton wrote:
> On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: >> On 12/23/2017 12:27 PM, Ophelia wrote: >>> >>> Now, how do I make hash browns? >>> >> Diced potatoes cooked in oil in a hot skillet with onion until nicely >> browned and tender. Sorry to say you'll need to add pepper as well as salt. >> >> Jill > > Ooh! Ooh! Time for hash brown wars! > > Shredded potatoes. > > Cindy Hamilton > For just hash browns as a side with eggs I prefer the shredded. I think the breakfast casserole recipe with *frozen* hash browns referred to the cubed ones. I could be wrong. :) Jill |
Breakfast Casseroles
On Sunday, December 24, 2017 at 9:32:39 AM UTC-5, Jill McQuown wrote:
> On 12/23/2017 5:00 PM, Cindy Hamilton wrote: > > On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown wrote: > >> On 12/23/2017 12:27 PM, Ophelia wrote: > >>> > >>> Now, how do I make hash browns? > >>> > >> Diced potatoes cooked in oil in a hot skillet with onion until nicely > >> browned and tender. Sorry to say you'll need to add pepper as well as salt. > >> > >> Jill > > > > Ooh! Ooh! Time for hash brown wars! > > > > Shredded potatoes. > > > > Cindy Hamilton > > > For just hash browns as a side with eggs I prefer the shredded. I think > the breakfast casserole recipe with *frozen* hash browns referred to the > cubed ones. I could be wrong. :) > > Jill I'm pretty sure my MIL used to make it with shredded. Still, I don't see why someone couldn't use their favorite, either on the side with eggs or as part of a breakfast casserole. Images on the Web seem to show both kinds. Cindy Hamilton |
Breakfast Casseroles
Ophelia wrote:
> "Cheri" wrote in message ... > > "Ophelia" > wrote in message > ... > > "Cheri" wrote in message ... > > > >"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 |
Breakfast Casseroles
jmcquown wrote:
> On 12/23/2017 5:00 PM, Cindy Hamilton wrote: > > On Saturday, December 23, 2017 at 3:19:00 PM UTC-5, Jill McQuown > > wrote: > > > On 12/23/2017 12:27 PM, Ophelia wrote: > > > > > > > > Now, how do I make hash browns? > > > > > > > Diced potatoes cooked in oil in a hot skillet with onion until > > > nicely browned and tender. Sorry to say you'll need to add > > > pepper as well as salt. > > > > > > Jill > > > > Ooh! Ooh! Time for hash brown wars! > > > > Shredded potatoes. > > > > Cindy Hamilton > > > For just hash browns as a side with eggs I prefer the shredded. I > think the breakfast casserole recipe with frozen hash browns referred > to the cubed ones. I could be wrong. :) > > Jill I can see it either way also but agree it seemed to lead to cubed sorts. |
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