Hashbrown and Bacon Casserole

This is going to make you fat. No bones about it, or visible – it’s going to make you totally fat, clog your arteries, raise your cholestoral, and you are going to LOVE IT. We had it as a sort of breakfast-for-dinner scenario, but I suppose you could have it for actual breakfast too, if you’re inclined to get up early enough – it bakes for an hour, after all. It IS full of all these different breakfast foods, all baked together – hashbrowns, bacon, an egg – with loads of melty cheese and savoury onion.

The recipe comes from Nestle Kitchens, which means they’re fussy about which brand of stuff you use; I’m not. I also used a little square casserole dish in the absence of an 8×8 pan; my experience with the pumpkin brownies taught me that when in doubt, don’t use a bigger pan. So I used a smaller one, so it’s a little taller, maybe, but that can only be a good thing. Also, I didn’t find shredded frozen hashbrowns, just the puck kind (Matt said they look just like McDonalds’ hashbrowns, which… is that complimentary?), so I tried grating them, which was fine but it took forever, and also chopping them up into little cubes, which was also fine but it also took forever, plus those little bricks are SERIOUSLY frozen and the knife kept making semi-alarming noises. And my hands got all greasy.

Important note: It is useful to keep your ingredients halved and separated.

Hashbrown and Bacon Casserole

4 cups shredded frozen hashbrowns (this was about 5 of the puck kind, chopped or grated)
1 small-to-medium-sized onion, diced
6 slices bacon
1 cup shredded cheddar cheese
1 12-oz can evaporated milk (my one concession to health here was getting the non-fat kind; god knows there’s enough fat in the rest of the recipe to make up for it)
1 egg
1 1/2 tsp seasoned salt

Preheat oven to 350.
Cook the bacon.
Take it out to drain on paper towels.
Put half the hashbrowns into a small baking dish with a lid.
Cover with half the onion.
Crumble 3 of the strips of bacon over this.
Cover with half the cheese.
Now repeat those layers with the other half of the stuff.
In a small bowl, whisk together the egg, evaporated milk, and seasoned salt until nicely combined.
Pour this mixture evenly over the baking dish.
Cover and bake for 55 minutes.
Take the lid off and bake another 5 minutes.
Take it out and let it sit for 5 or 10 minutes before serving, because a) it’s molten lava hot, and b) redistribution of the wealth flavour.

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One Response to Hashbrown and Bacon Casserole

  1. Simply Life says:

    oooh that looks so gooey and GOOD!

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