Wednesday, June 22, 2011

Hash Brown Casserole

Hash Brown Casserole

8 eggs
3/4 cup milk (can sub rice milk for DF version)
1/2 teaspoon salt
1/4 teaspoon pepper
few dashes cayenne pepper
24 oz frozen shredded hashbrowns, thawed
1 to 1-1/2 cups shredded Mexi blend or cheddar cheeese (or leave out for DF version)
1/3 cup diced onion
1/3 cup diced green pepper
(or any veggie combination you like...mushrooms, zucchini, squash, etc)
1 pound pork and bacon sausage (or any other combination of meat you like, bacon, ham, regular sausage)

Cook meat and veggies til done.  Drain as needed.
 In large bowl, combine eggs, milk, salt, pepper, and cayenne.
 Add potatoes, cheese, meat, and veggies.  Combine.
 Pour into greased 8" x 11" pan. 
Bake at 350 degrees, uncovered, for 45 minutes or knife inserted  near center comes out clean.
Serve drizzled with ketchup.


  1. Good Morning Jenny, thank you for joining us at our Social Sunday. This sounds and looks delicious. Pinned it to make when I get home. Also shared it on facebook. New follower all the ways.
    Wanda Ann @ Memories by the Mile

  2. G'day YUM Love has browns Jenny!
    Cheers! Joanne