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Picture from myrecipes Recipe Credit: Oxmoor House |
Ham-and-Hash Brown Breakfast Casserole
“This hash
brown breakfast casserole is a delicious option for breakfast or brunch. Serve with fresh fruit and a tall stack of
pancakes.” myrecipes
Ingredients:
8 bacon
slices
¾ cup chopped
sweet onion
⅓ cup butter
1 (30-ounce)
package frozen country-style hash brown potatoes, thawed
1 (10 ¾ -ounce)
can cream of chicken soup
1 (16-ounce)
container sour cream
2 cups (8
ounces) shredded Colby Jack cheese
1 (8-ounce)
package diced ham
1 (4-ounce)
jar diced pimiento, drained
2 tablespoons
coarse-grained Dijon mustard
½ teaspoon
salt
½ teaspoon
freshly ground pepper
Preparation:
Cook bacon in
a large nonstick skillet over medium heat until very crisp.
Remove bacon
from pan, reserving 2 tablespoons drippings in pan.
Crumble
bacon; set aside.
Add onion to
reserved drippings; cook over medium-high heat 6 minutes or until tender and
golden.
Reduce heat
to medium-low, and swirl in butter until melted; remove pan from heat.
Squeeze
excess moisture from potatoes.
Stir in
potatoes, soup, and remaining ingredients.
Spoon into a
greased 13" x 9" baking dish.
Bake,
covered, at 350° for 45 minutes.
Uncover and
sprinkle with crumbled bacon.
Bake 15 more
minutes or until browned on top. Let stand 10 minutes before serving.
Enjoy this
amazing recipe and many more visiting myrecipes
Note:
Make breakfast
a breeze by preparing this casserole the day before. Simply spoon potato
mixture into a dish, cover, and chill overnight. Next morning, place casserole
directly into the
oven, and add 15 minutes to the initial bake time.
Christmas With Southern Living 2006, Oxmoor House
2006
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