Tuesday, October 6, 2009

Eggs and Hashbrowns Casserole

Breakfast for dinner: It's close to nirvana. And we decided to have it one night recently. So when Cooking Light had a recipe for Hash Brown Casserole, we decided to try it -- with eggs.

First, render the bacon in its own fat until it's crisp. Then remove it from the pan and set aside.

Then discard the drippings in the pan and saute the onions. Stir in the hash browns and cover and cook for about 15 minutes.

Then combine the bacon, some of the cheddar cheese, green onions, sour cream, salt, pepper and cream of mushroom soup. Mix and then add the hash browns and toss to combine.

Transfer the mixture to a small baking dish and sprinkle the remaining cheese on top. Cover and refrigerate for about 8 hours.

When you're ready to serve, preheat the oven to 350 degrees and bake for 30 minutes covered. Then uncover and bake for another 30 minutes.

We opted to serve scrambled eggs on top of the hash browns.

There's no other way to put this: We just weren't enamored with this dish. (The eggs were great, though.) We thought we would try this without the cream of mushroom soup, which both of us did not like. Instead, we thought a cream of chicken soup would be a better substitute and would make for richer hash browns.

But the bacon and the green onions, I think, were the highlights of the dish. Those we will definitely try again. Perhaps the next time, though, we'll try to make the hash browns from scratch.

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