This was the second casserole we made for breakfast when the family was up for Thanksgiving, and it was an absolute hit. I am not allowed to tweak it, mess with it or otherwise change a single thing, it was declared perfect as is. And it was really, really tasty, so I guess I can leave it alone. For now.
1 kg frozen hashbrowns
1/2 cup of milk
1/2 cup of sliced mushrooms
1 cup of diced ham or cooked bacon
1/4 cup green onions
1 1/2 cup of shredded cheese
Take your bag of still frozen hashbrowns and crack in an egg. If you want, you can add another one to make it slightly more eggy-ish. There’s a new word for you, eggy-ish. Mix in the egg and some seasoning salt, 1 tsp or so. Again, it comes down to taste, you like salty, add more. And I lied, the original recipe my sister gave me had no seasoning salt, which I consider blasphemy when you are talking hashbrowns. Hashbrowns and seasoning salt go together like Mulder goes with Scully, like vampires go with Anne Rice. So I DID add something.
Slice your bacon up and throw it into a frying pan to sizzle.
While your bacon is cooking, press your hashbrown mixture into a well greased 9×13 pan. Bake at 400 degrees for about 20 minutes, until its beautifully browned.
Get your mom to slice the mushrooms for you. If you don’t have your mom or another set of hands, I guess you have to do it yourself. Micro-steam them quickly and drain the water out.
Mix the mushrooms, bacon and green onions in a large bowl.
Crack in 7 eggs, the milk and add the shredded cheese, mix together. Or again, get someone else to do it for you. I enlisted The Princess’s help.
So after the 20 minutes in the oven, the hashbrown crust should look like this, golden brown and delish.
Pour the egg mixture on top of the crust.
Bake for about 15- 20 minutes in the400 degree oven, until the eggs are cooked and it looks like this. Slice in squares and serve.