I have to say I am not much of a morning breakfast person. I always have to have my hot cup of coffee in the morning to get my day started. One of my favorites is breakfast food for dinner. Whether it is just simple bacon, eggs, and shredded hashbrowns or breakfast burritos for dinner, I definately enjoy my breakfast food.
I came across this recipe and it has all my favorite things in it. When the potato casserole was in the oven cooking I wasn't sure just the best side dish to serve with this. All of a sudden I realized how yummy this potato casserole might as a filling with scrambled eggs, sour cream, salsa, and shredded cheddar cheese wrapped in a flour tortilla...a breakfast burrito.
Hash Brown Casserole with Bacon, Onions, and Cheese
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4 ounces) can cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, and crumble.
Discard drippings in pan.
Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently.
Stir in potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl.
Add potato mixture; toss gently to combine.
Spoon mixture into an 11 x 17 inch baking dish coated with cooking spray.
Sprinkle with remaining 3/4 cup cheese.
Cover with foil coated with cooking spray.
Refrigerate 8 hours or overnight.
Preheat oven to 350 degrees.
Remove casserole from refrigerator; let stand at room temperature 15 minutes.
Bake casserole, covered, at 350 degrees for 30 minutes.
Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.
Makes 6 servings
Cooking Light, November 2005
