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

Recipe by Oxmoor House June 2006

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 35 mins
Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's 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.

Source

Christmas With Southern Living 2006

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