For our breakfast on Thanksgiving Day, inspired by a recipe in one of my Diabetic Cooking magazines, I decided to try making my own version of Hash Brown Breakfast Casserole.
I like breakfast casseroles. I like the simplicity of tossing everything together in a baking dish, putting it in the oven, and not thinking about it until it’s done (this gives us more time to relax and enjoy). I like the “one dish meal” that most breakfast casseroles provide, ‘though one can certainly round it out with fruits and such.
This casserole comes together easily and uses the convenience of frozen shredded hash brown potatoes. As Wikipedia tells us,
Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cooktop or griddle. While they are not traditional, they are often served in the UK as part of an English breakfast.
I used a half pound of cooked ground turkey sausage I had in the freezer (leftover from the Greek-Style Meatloaf that I’d made earlier in the week), but you could use lean, chopped ham or crumbled bacon, if you prefer.
Vegetarians: You can easily make this a vegetarian/meatless dish by using vegetarian bacon, vegetarian sausage, or the like in place of the meat.
If you are feeding a crowd, hungry teenagers, or folks doing lots of physical work, just double the recipe and bake it in a 13″X9″ pan.
This smells so yummy as it bakes (and tastes so yummy once it’s done), you’ll find yourself dancing and singing along with Hash Brown and the Browntones (go on,
So if you’re looking for an easy breakfast that will please nearly everyone this holiday season — or anytime, for that matter — give Hash Brown Breakfast Casserole a try!
Hash Brown Breakfast Casserole (Serves 4 to 6, depending upon what else, if anything, you serve along with it and the heartiness of the appetites being fed — you can easily double it and bake in a 13″X9″ pan)
- 3 cups frozen, shredded hash brown potatoes
- 8 ounces lean ground turkey sausage, cooked and crumbled (OR reduced-fat ground pork sausage, crumbled cooked turkey or pork bacon, or finely chopped lean ham) (Vegetarians — see suggestion above)
- 3/4 cup (3 ounces) reduced-fat Cheddar cheese, shredded (do yourself a favor and grate your own cheese!)
- 2 – 3 green onions, sliced
- 1 can (12 ounces, 1 1/2 cups) evaporated fat-free or 2% milk
- 1 tablespoon all-purpose flour
- 4 eggs, lightly beaten (or 1 cup egg substitute)
- Sprinkling of coarse ground black pepper and a couple dashes of Tobasco sauce, if desired
- Lightly coat an 8″x8″ square baking dish with non-stick cooking spray.
- Layer potatoes in bottom of dish. Spread cooked sausage on top of the potatoes. Top with cheese. Sprinkle on green onions.
- In a medium-sized bowl, gradually whisk together evaporated milk and flour. Stir in eggs, black pepper, and a drop or three of Tobasco, if desired. (Here in Texas, I think it’s a law to add just a dash of Tobasco to your eggs. 😉 )Pour over all in casserole dish.
- Cover and refrigerate for anywhere from 4 to 24 hours.
- Baked at 350F (no need to preheat!) for an hour and 10 or 15 minutes, until bubbly. (If you preheat the oven, bake for 55 to 60 minutes.)
- Let rest for 10 to 15 minutes before serving. Refrigerate leftovers (if you have any!).