This holiday hash brown casserole isn't just for special occasions, but my family eagerly anticipates it annually. We make it on Christmas Eve, providing a tasty dish with little effort before we dive into the main activities: opening presents and celebrating.
Of course you can make this anytime and your guests/friends will profusely thank you. It's a nice change from the usual recipes with bread since the base is frozen hash browns (a big timesaver!)
I also want to express my gratitude to my former neighbor from Quincy, WA, Pam, who shared this recipe with me a few years back. So, thank you, Pam, and enjoy!
Ingredients:
7 cups frozen shredded hash browns
1/2 cup butter (melted)
6 eggs
1 cup heavy cream
1 tsp salt (or to taste)
2 cup grated cheddar cheese
1 cup grated jalapeno cheese (or monterey jack)
Your choice of toppings: diced ham, sliced red bell pepper, onions, mushrooms or zucchini.
Preheat the oven to 350 degrees.
Press the hash browns into a 9x13 dish, drizzle the melted butter on top. Bake for 35 minutes, remove from oven. Cool.
Mix together the eggs, cream and salt. Then stir in the cheese.
Pour the egg mixture over the hash brown layer. Make sure the cheese is evenly distributed on top of the hash browns!
Now for the fun part, top with your favorite toppings.
Bake for 40 minutes (center may still be somewhat jiggly). Note: the eggs will continue to cook once they come out of the oven. Don't bake this dish until the center is firm otherwise it may become overcooked and dry.
You can prepare this dish a day in advance. Just keep it in the refrigerator and bake when you're ready. Delicious.
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