Oxmoor House
Recipe from Oxmoor House

This hash brown breakfast casserole is a delicious option for breakfast or brunch.  Serve with fresh fruit and a tall stack of pancakes.

Ingredients

  • 8 bacon slices
  • 3/4 cup chopped sweet onion
  • 1/3 cup butter
  • 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
  • 1 (10 3/4-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
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

Cook Time:
Prep Time:
Other: 10 Minutes

  1. 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.
  2. 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.
  3. Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.
  4. 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.

Notes

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,
2006