On Sunday mornings we try to have a nice brunch together, but there always seems to be time constraints. This weekend we tried Ree’s Sleepin’ In Omelette and my hash browns and boy was it yummy together. I halved both recipes and we still had lots of leftovers. Hubby did miss meat though and asked me our regular family favorite next week.
OUR NORMAL FAMILY BREAKFAST CASSEROLE*
1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE
- Spray the bottom of an 8×8 or 9×9 baking dish
- Cook meat of choice and layer on bottom of baking dish
- Layer bread in a single layer over the meat
- Whisk together the soup, milk, eggs, salt and pepper
- Pour evenly over bread
- Top with the cheese
- Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)
*This can be made ahead and left to chill 24 hours before baking – in fact it usually tastes better that way.
OVEN HASH BROWNS
2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper
- Grate the potatoes with a cheese grater
- Spin dry the potatoes and apple pieces in a salad spinner or if you don’t have one use a flour sack cheesecloth and squeeze them dry
- Toss the potatoes with the melted butter
- Generously sprinkle with the celery salt and white pepper
- Bake on large cookie sheet until crisp**
*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown.