Today I have a recipe for you that I tried out on Saturday morning. It was really tasty, but I will also share my thoughts about it.
4 cups Southern Style hash brown (the cubed kind), thawed
1 pound bacon
3 cups shredded cheese (I used a mixture of cheddar and whatever I had left in my frig)
1 bunch green onions, chopped
3 eggs (I would use at least 5 or 6 eggs as mine needed a little bit more)
1 cup milk (if you up the egg amount, I would add a little more milk, too)
salt and pepper to your liking
Cook the bacon. While bacon is cooking, put hash brown in a greased 9x13 pan. Sprinkle cheese over the potatoes. When bacon is done, drain and reserve 2 Tbsp. of drippings. Cook onions in the drippings for 2-3 minutes or until they're tender and smell really good. Spread onions over cheese and then sprinkle with crumbled bacon. Whisk together the eggs, milk, salt and pepper-pour over the potato mixture. cover and refrigerate overnight.
Bake uncovered for 40-45 minutes or until the cheese is bubbly but not brown. Let stand about 15 minutes (or until your tummy won't let you wait any longer) before digging in.
See, it's really easy, but like I said, I'd add the extra eggs. My potatoes were just a little bit too dry for my liking. Other than that, it was very yummy! Of course, when I reheated some leftovers to eat, I added some butter and that made it all better, too...doesn't everything need a little butter?
Technique Time: Watercoloring
1 day ago