BREAKFAST POTATO CASSEROLE
This is the type of casserole that you don't have to measure.
Everything is hot when you layer it so you can just put it
in a warm oven to keep warm until serving time. Each layer
need to taste good so please taste and season as you go. It
really is an easy and flexible dish. You can make an individual
portion or a huge casserole.
BOTTOM LAYER: Sauté some frozen hash browns and onions in
butter until cooked. Season to taste with salt and pepper
and I like to add a little season salt (my favorite is Paul
Prudhomme Chicken Magic). Add a little half-and-half or cream
to make it moist. Put this in the bottom of your serving dish.
NEXT: I bury small dollops of cream cheese. I like each to
be about the size of a half of a grape, placed about an inch
apart. It's a little surprise when you take a bite but you
don't want a whole mouthful of cream cheese.
NEXT: Put a layers of your favorite grated cheese, meats
and/or veges. Make sure the meats and veges are cooked and/or
ready to eat. This depends on the type of casserole you want.
Some of our guests favorites are: ham with cheddar or swiss;
bacon crumbles and sauted spinach with cheddar; smoked salmon
with white cheddar; sauted mushroom and spinach with cheddar;
sauded mushrooms and ham with cheddar; and sauted sausage
with cheddar and salsa. You can get creative. Anything that
would taste good in an omelet, would be great.
NEXT: Top with a thin layer of sour cream.
NEXT: Put a layer of scramble eggs (whip eggs with milk and
season with salt and pepper and cook in frying butter on low
heat, stirring until you have scrambled eggs). We like to
add a little more cheese when you are almost finished scrambling
the eggs.
LAST: Serve and ENJOY
