This casserole can be made from frozen cubed or shredded hash browns or from dehydrated hash browns. Have you seen them? You simply add hot water to the carton and let them sit 10 minutes and voila! you have plump shredded fresh-like potatoes from a pantry item. They are a pretty handy way to make potatoes.
I saw this recipe over at the Pioneer Woman a few weeks ago. It sounded like a great base for some experimenting. You could use bacon or sausage instead of ham if you so desire.
Potato Egg Casserole
Author: Frugal Antics of a Harried Homemaker
- 6 cups shredded or cubed potatoes
- ½ cup onion, diced fine
- 1 red pepper, diced fine
- 2 Tbsp olive oil/butter
- 1 lb bulk sausage (cooked) or ham
- 1½ dozen eggs (2 per person), beaten
- 2 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp thyme
- salt and pepper to taste
- Saute the onion and pepper in the oil until soft.
- Grease a 9 X 13 pan.
- Combine the onion, pepper, meat and potatoes and put in the bottom of the prepared pan.
- In a large bowl combine the remaining ingredients.
- Make sure the eggs are well beaten, it’s a lot of eggs and you don’t want an errant yolk remaining whole.
- Pour over the potato layer and bake at 350 degrees for 40-50 minutes or until done.
- Serve with salsa, ketchup or BBQ sauce if desired.