Thursday, February 07, 2008

Day Four, Recipe Four

Here's one of our favorites for breakfast... especially when guests are coming over, especially on a church meeting weekend.

Hashbrown Breakfast Casserole
6 c loose packed/shredded frozen hash browns, thawed
2/3 c. butter, melted
2 c. cooked ham, diced
1 c. cheddar cheese, shredded
1 c. milk
4 eggs
1/2 t. salt (or more to taste)

Spray a 9x13 baking dish with cooking spray. Press hash browns on bottom of pan. Drizzle with melted butter over crust. Bake at 425 degrees for 25 minutes. Reduce heat to 350 degrees. Sprinkle ham and cheese over "crust" (hashbrowns). Beat eggs, milk, and salt. Pour over ham and cheese. Return to oven and bake 25 minutes or until knife inserted near center comes out clean.

6 comments:

~*Rachel*~ said...

Hashbrown casserole?!?!?!?!?

YUMM-O!

I'm so fixing this next week!

Thanks for sharing

Kelly Spezzano said...

I made a similar casserole like this in the crockpot, and was just not pleased with it, but I bet baking it, like this recipe calls for would be much much better.

Elizabeth said...

What form are these hashbrowns in? Is it like tater-tots or the huge McDonalds hashbrown slice or the minced kind?

Piano Man said...

This one comes from Paula Deen and it is great. As in any vegetable soup, you can add other vegetables or leave some out. We are both accustomed to having cabbage in our vegetable soup. We didn't have any okra at the time or black-eyed peas. We also substituted 2 quarts of low fat beef stock for some of the water.


The Lady and Sons Beef Vegetable Soup

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Dani said...

hmmmm. This sounds very yummo!

strem said...

Hi Elizabeth. Good question. I just corrected the post so it cleared up the mystery. The answer is that SHREDDED potatoes/hashbrowns are used.

For anyone wanting to try my parents' Vegetable Beef Soup recipe... I just wanted to tell you that Mom saved back some for me in the freezer, and I've been enjoying it ever since I came home. I LOVE IT!!! Of course, they made a lot of changes based on what they had available in the house. But, the important part is the seasoning. So many times, I've made this kind of soup from a recipe, and it turns out to be so bland. But, not this soup. Mmmm Mmmmm Delicious!