Victorianhousebreakfasthashbrownscasserole Recipes

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VICTORIAN HOUSE B & B HASH BROWN CASSEROLE



Victorian House B & B Hash Brown Casserole image

You can always rely on a Bed & Breakfast for a great morning casserole recipe. This ham and hash brown dish is perfect when you have a big crowd in the morning and want to prepare the night before.

Provided by linda hennessey

Categories     Breakfast Casseroles

Time 50m

Number Of Ingredients 9

3 Tbsp oil
2 lb frozen hash browns
1 medium onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 c ham, cubed
10 medium eggs, beaten
salt & pepper to taste
1 1/2 c cheddar, shredded

Steps:

  • 1. Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown.
  • 2. Spray 9 x 13 baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs mixture on top, making sure to coat all ingredients with eggs. Sprinkle with cheese. Cover and refrigerate overnight.
  • 3. Bake uncovered at 375 for 45-55 minutes. Cover with foil near end, if browning too quickly.

BREAKFAST HASH BROWNS



Breakfast Hash Browns image

I find this recipe simple and the aroma mmmmm. The secret making hash browns is to partially cook the potatoes first so they do not discolor when you cook them. The cheese in this recipe helps them hang together so you get a golden cake of hash browns not just broken up bits. Boil your potatoes ahead of time and it will only take 10-15 minutes to finish them at breakfast

Provided by Bergy

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb russet potato
1/4 teaspoon salt
pepper
1/2 cup cheddar cheese (mild, medium or aged your choice)
2 slices bacon, cooked & crumbled,optional
2 green onions

Steps:

  • Boil the potatoes until just barely tender, set aside to cool so you can handle them.
  • Grate the potatoes.
  • Spray a non stick skillet with veggie oil and place half the potatoes in it, sprinkle with salt& pepper.
  • Top with cheddar, green onions& bacon.
  • Add remaining potatoes, pat down.
  • Turn heat to high and cook about 5 minutes, shaking pan to keep the potato cake loose.
  • Using a spatula lift edges carefully to see when the bottom is golden brown.
  • Place a plate over the skillet and invert the pan getting the potato cake out in one piece, brown side up on the plate.
  • Spray the skillet with oil again and slide the potato cake back into the pan uncooked side down.
  • Cook about another 5 minutes.
  • Slide back onto a plate and cut into wedges.

Nutrition Facts : Calories 165, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.6, Sodium 274.4, Carbohydrate 20.6, Fiber 2.7, Sugar 1.1, Protein 6.4

GRANDMA'S HASH BROWN CASSEROLE



Grandma's Hash Brown Casserole image

This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!

Provided by missbutterbean

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 12

Number Of Ingredients 10

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes
½ cup melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
  • Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g

CHEESY HASH BROWN CASSEROLE



Cheesy Hash Brown Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
2 large green chiles, diced
2 jalapenos, finely diced
1 poblano chile, diced
2 onions, diced
4 pounds diced frozen hash brown potatoes (2 bags)
Salt and ground pepper
2 cups grated sharp Cheddar
2 cups grated Monterey Jack
8 slices bacon, fried and chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large skillet and saute the chiles and onions until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together. Tip into a buttered baking dish and top with the cheese and bacon. Bake until hot and bubbly, about 30 minutes.

VICTORIAN HOUSE BREAKFAST HASH BROWNS CASSEROLE



Victorian House Breakfast Hash Browns Casserole image

This casserole is served at the Victorian House Bed & Breakfast in Smiths Grove near where I went to college. One of my professors and her husband were friends of the owners and passed this recipe on to us when she made it in class. It was delicious.

Provided by Redneck Epicurean

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

3 tablespoons oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
salt & pepper, to taste
1 1/2 cups cheddar cheese, shredded

Steps:

  • Heat oil in large skillet.
  • Add hash browns, onion, and bell peppers.
  • Cook until potatoes begin to brown.
  • Spray 9" x 13" baking dish with Pam.
  • Spread potato mixture in pan.
  • Top with ham.
  • Pour beaten eggs over all and season to taste with salt and pepper.
  • Gently stir to coat all ingredients with eggs.
  • Sprinkle with cheese.
  • Refrigerate overnight.
  • Bake uncovered at 375 degrees for 35 minutes.

Nutrition Facts : Calories 325.9, Fat 18.9, SaturatedFat 7.3, Cholesterol 254.8, Sodium 246.8, Carbohydrate 23.7, Fiber 2.4, Sugar 1.9, Protein 15.9

HASH BROWN BREAKFAST CASSEROLE



Hash Brown Breakfast Casserole image

This easy hash brown casserole can be put together in minutes. Mix together shredded hash browns, sausage, cubed French bread, grated Parmesan, and cheddar cheese. Bake until golden brown. Delicious any time of day.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 13

3 tablespoons butter
1 small chopped yellow onion
4 cups frozen shredded hash browns
1 lb mild, hot, or sage bulk sausage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
2 tablespoon dijon mustard
8 cups cubed crusts removed French bread
2 cups (1/2 lb) grated cheddar cheese
2 cups (1/2 lb) grated Parmesan cheese

Steps:

  • Preheat the oven to 350 °F.
  • Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
  • Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.
  • In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
  • In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
  • To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar.
  • *Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.
  • Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

CHEESY BACON HASH BROWN CASSEROLE



Cheesy Bacon Hash Brown Casserole image

This easy, cheesy hash brown casserole is quick to prepare and tastes good for breakfast and its hearty enough for dinner!

Provided by Melissa Riker

Categories     Breakfast

Time 1h15m

Yield 6

Number Of Ingredients 7

4 cups frozen shredded hash browns
1/2 onion, chopped
12 oz bacon, cooked and crumbled
12 oz shredded cheddar cheese
12 oz can evaporated milk or 1/2 cup heavy cream
1 egg
1 tbsp Lowry's seasoning salt

Steps:

  • Preheat over to 350 degrees.
  • Grease an 8" square casserole dish.
  • Layer one half each of potatoes, bacon, cheese, and chopped onion in prepared pan.
  • Repeat layers.
  • Combine egg, evaporated milk, and seasoning salt in bowl and mix until well blended.
  • Pour mixture over casserole and cover with foil.
  • Bake for one hour, remove foil and bake and additional 5 minutes.
  • Let stand 5-10 minutes before serving.

Nutrition Facts : ServingSize 1/2 cup, Calories 368 calories, Sugar 1.1 g, Sodium 744.2 mg, Fat 28.5 g, SaturatedFat 12.8 g, TransFat 0.4 g, Carbohydrate 14.7 g, Fiber 1.1 g, Protein 13.5 g, Cholesterol 79.1 mg

CRESCENT ROLL BREAKFAST CASSEROLE



Crescent Roll Breakfast Casserole image

This casserole makes a great on-the-go breakfast. Just cut into squares and serve them hot or cold. They're also good packed for lunch or for a mid-day snack.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package bulk pork sausage
½ (8 ounce) package Neufchatel cheese, softened
1 (8 ounce) package refrigerated crescent rolls
1 cup sharp Cheddar cheese, shredded
salt and freshly ground black pepper to taste (optional)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
  • Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

Nutrition Facts : Calories 575.7 calories, Carbohydrate 23.7 g, Cholesterol 89.9 mg, Fat 42.1 g, Protein 23 g, SaturatedFat 18.6 g, Sodium 1270.5 mg, Sugar 4.5 g

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