Let frozen hash browns transform breakfast

Opinion

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This article was published 19/05/2010 (5613 days ago), so information in it may no longer be current.

Alexis Harvey of Minnedosa had written that she likes using bagged frozen hash brown potatoes in recipes. Recipes sent in by readers include a side dish and breakfast casserole. Both can be made in advance and baked just before serving.

The potato casserole is courtesy of Maureen Penner of Carman. Thanks also to Tamara Greenlay of Holland, Karen Taylor of Brandon, Becky Sharples of Keewatin, Ont., Janet Lawrenson, Evelyn Howard and to Mary Enright, who also supplied the cody cowgirl casserole recipe.

Today’s requests are all for duplicate items.

Iris Wood writes that her search for a recipe for the round cherry bread sold at Safeway has been unsuccessful, and asks if any readers have one like it.

Jan Kempin wants to make the aioli served at Joeys.

Lastly, Darlene Goodman seeks the secret to the express sauce that Palatal Express uses on its stir-frys. She says it is a peppery and sweeter house version that includes soy sauce, ginger, garlic and wine.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

 

Potato casserole

2 – 284 ml cans cream of mushroom or cream of chicken soup

500 ml (2 cups) sour cream

500 ml (2 cups) grated cheddar or mozzarella cheese

30 ml (2 tbsp) minced onion

5 ml (1 tsp) salt

2 ml (1/2 tsp) pepper

1 kg bag hash browns (thawed)

125 ml (1/2 cup) melted butter

Topping 

500 ml (2 cups) crushed corn flakes

60 ml (1/4 cup) melted butter

Mix soup, sour cream, cheese, onion, salt and pepper together well. Add hash browns and butter and mix well. Put in 22 x 33 cm (9 x 13-inch) greased pan. Mix crushed corn flakes and butter together for topping.

Bake at 175 C (350 F) for approximately 1 hour. Sprinkle with Parmesan cheese if desired. Serves 10-12.

Taste Tester Notes: Very creamy and very good. Variations included using more onion, topping with additional grated cheese before baking and some did not use the corn flake topping. The soup is used undiluted. I did not add any salt. Readers noted that this recipe is great for potlucks.

 

Cody cowgirl casserole

450 g (1 lb) sausages, browned and drained

225 g (1/2 lb) bacon, cooked, drained and crumbled

340 g (12 oz) pkg frozen hash brown potatoes

30 ml (2 tbsp) chopped green onions

1 medium green bell pepper, chopped

500 ml (2 cups) shredded cheddar cheese (divided)

250 ml (1 cup) Bisquick mix

750 ml (3 cups) 2 per cent milk

2 ml (1/2 tsp) salt

4 eggs

Spray a 22 x 33 cm (9 x 13-inch) glass baking dish with Pam.

In a large bowl, combine sausages, bacon, hash brown potatoes, green onions, green pepper and 250 ml (1 cup) of the shredded cheese. Spread in baking dish.

Whisk Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours).

Next day pre-heat oven to 190 C (375 F). Bake uncovered for 30 to 35 minutes until light and golden brown around edges. Let stand for 10 minutes and serve.

Taste Tester Notes: An all-in-one breakfast dish you can prepare the night before. Part of the flavour will be from the type of sausages you choose to use. I like the look of them whole, and just pushed them around a bit in the baking dish so they were spaced fairly evenly, but you can chop them instead. If you prefer, you can used minced white onion instead of green onions. I had a 750 g bag of hash browns and I used the whole bag, which I thawed first. (Using this amount makes this thicker with potatoes and a little drier, but also works.)