recipe: Breakfast O'Brien
I just made this today and it's delicious. It's adapted from the Hash Brown Bake recipe from the Deer Mountain Bed & Breakfast in Lead, South Dakota. I found the original recipe on the internet but didn't have all the ingredients (like frozen shredded potatoes). But this turned out well. Ann
28 oz bag of O'Brien potatoes
1/3 cup butter, melted
4-5 strips microwave bacon, nuked, patted with paper towel and broken up
1 cup shredded sharp cheddar cheese (or the Mexican blend with some extra cheddar added)
2 large eggs beaten
garlic powder (optional)
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9" pie plate; drizzle with melted butter and sprinkle with a little garlic powder. Bake at 425 for 45 minutes. Cool on wire rack for 10 minutes. (potatoes need to look crispy, not soggy).
Beat eggs in bowl and add a little garlic powder, the salt and pepper. Add milk, stirring well.
Sprinkle cheese over potato crust; sprinkle bacon pieces on top. Pour egg/milk mixture over all and bake at 350 for 25-30 minutes, or until set. Let stand 10 minutes before serving. Note: casserole can be assembled, (omitting egg mixture), and refrigerated 8 hours before or overnight. Let stand at room temp for 30 minutes. Combine eggs, milk, garlic powder, salt and pepper; pour over mixture. Bake at 350 degrees for 25-30 minutes. Serves 6 to 8.