June 06, 2015

Hashbrown Bake

I haven't been updating the site much as I've been on the other side of the country for the last two weeks!  Very, very busy helping plan a wedding reception do some babysitting duties and more.  Since I haven't been doing hardly any cooking I didn't have much to share but this afternoon I have some free time to fill and realized I still had photos of this yummy hashbrown bake in my laptop files that I haven't shared yet.

You can play with this recipe and make as little or as much as you need.  It's great for a crowd - which, incidentally is what I'll be cooking for next weekend as I travel home later this week just in time to host a mini family reunion at my house.  It's just so easy to throw together, you can use whatever ingredients you wish (think of what you like in an omlet and use that as your guide) and it's pretty hard to screw up as long as you have some eggs to bind it, and enough liquid to keep it moist and keep it from drying out while it's baking.  I often make mine in a disposable aluminum pan for easy clean up when I'm serving this to a large group of guests.

Hashbrown Bake

Depending on much you need to make, adjust your amounts accordingly.

Dehydrated hashbrown Potatoes or fresh or frozen
Freeze dried, dehydrated or fresh green and/or red peppers
Jalapeno's - dehydrated, canned, jarred, fresh diced
Dehydrated chopped onions
Crumbled, cooked bacon, bacon bits or crumbled canned bacon like Yoders Bacon
Cheddar or favorite cheese, grated
Green Onions
Cream. half and half or milk
Salt and pepper

Add as many hashbrowns as you need to a bowl of very hot water.  Let reconstitute at least 15 minutes.  You can skip this step if you are using freshly grated potatoes or frozen hashbrowns.

Drain the hashbrowns.  Beat the eggs and add the rest of the ingredients you wish to the bowl.

I do not measure, but for example, I would use about 6 eggs, 2 cups hash browns with 2 cups water, added about 2 T red and green peppers, 1/4 c onions, 1/4 c jalapenos, along with another cup of milk or cream and some bacon and/or ham.  Top with lots of yummy cheese - and this time around I put slices of bacon on top as well.

Place into a greased, oven safe dish and bake 350 for about 45 minutes to one hour or until golden brown, tender, cooked through and done.  Let set at least 10 minutes before slices so it sets up a bit and it can be sliced into portions OR you can just scoop it out hot.

As long as you start with a nice amount of eggs (the binding agent as well as tasting amazing) and hashbrowns, you can add about 2T to a cup of almost any additional yummies you like to it.  For a larger amount, just double everything.  For a more omlet taste use more eggs and less hashbrowns.  You can play with this recipe.

I used lots of yummy dehydrated jalapenos since we like our food nice and spicy.  Don't use this many jalapenos (or any at all) if you don't like it spicy.

Mixing it up.  I went heavy on the hashbrowns and less on the eggs this time.  A nice hearty bake.

Covered with a cheese of your choice.

Make sure you have enough moisture in it when you bake it so it doesn't get too dry!

Normally I cook bacon and add it to the bowl but this time I just laid slices on top.

You might be interested in;
Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear
Catering Essentials Half Size Deep Foil Steam Table Pan - Pack of 30 (439376)
Corningware 1105935 French White III Oval Casserole with Glass Cover, 2.5-Quart

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