Hash Brown Casserole
Source of Recipe
Sunny Simmons Steincamp at eGullet.org
Recipe Introduction
This was delicious. We ate on it all week after I made it. Sunny is kind of like me - directions rather than a precise recipe ;-)! Sunny says, "I can also say that this darling thing can be frozen (unbaked) with very little damage, and while my personal persnicketiness deems the potatoes to suffer mildly in the texture department with this treatment, I've never had a complaint from guests. I really like to add (depending on the crowd I'm feeding) and perhaps some sauteed onions and/or peppers (we really like red bell peppers in this when it's just my family.) Mushrooms are another lovely addition... I kinda dig the baby portobellos."
List of Ingredients
Potatoes, enough to half fill a 12"x15" pan (I used a disposable aluminum)
Olive oil
salt & pepper
1/2 c. butter
1/2 c. flour
3 c. half & half
1 c. chicken stock
6 large eggs
1 lb. breakfast sausage, cooked and drained
1/4 cup of chopped fresh sage leaves
3 - 4 c. shredded sharp cheddar cheese
Recipe
Preheat the oven to 400 degrees. Dice the potatoes and put them in the baking dish. Drizzle the cubes with olive oil, pepper & kosher salt and roast them until they're done through and nicely browned. Lower the temperature to 350 degrees.
Make a white sauce with the butter, flour, half & half and chicken stock. Add salt and pepper to taste. [Here I added some hot sauce]. Simmer until thick.
When the potatoes are done, put them in a big wide mixing bowl, toss with the gravy, and mix in about 2 cups of shredded sharp cheddar cheese breakfast sausage (or ham, if you prefer,), the sage and the eggs. Pour back into the baking pan.
Add additional cheese to the top. Bake until browned and when you put a knife in the eggs and it comes out clean.
Serves 10 - 12.
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