HASH BROWN DISHES RECIPES

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HASH BROWN EGG BAKE RECIPE: HOW TO MAKE IT



Hash Brown Egg Bake Recipe: How to Make It image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 227mg cholesterol, SodiumContent 649mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

HASH BROWN EGG BRUNCH RECIPE: HOW TO MAKE IT



Hash Brown Egg Brunch Recipe: How to Make It image

Slow cookers aren't just for making dinner. I make this often if we're having company overnight. With just a little planning and not much work, I can prep it the night before and have a lovely breakfast waiting in the morning. —Barb Keith, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 9

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers., Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.

Nutrition Facts : Calories 315 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 289mg cholesterol, SodiumContent 589mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 20g protein.

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Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long." In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States. Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove. Love Cracker Barrel? Check out my other clone recipes here. Source Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
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