When Simply Potatoes said they wanted to see what I could do with their products, I immediately thought of my childhood. My mom always made this delicious casserole out of hash browns, cheese, and onions. I wanted to see if I could take those ingredients and add to them to turn it into something we could enjoy for breakfast.
I’m a masochist when it comes to food, especially potatoes (maybe it’s the Irish blood in me). I never buy mashed potatoes or hash browns the easy way. Instead I’ll spend two hours peeling and cutting and boiling myself. I know, probably more trouble than it’s worth. You know what? The hash browns from Simply Potatoes were just as tasty and didn’t require me starting breakfast at 4am. They were perfectly shredded and ready to go without me suffering over a grater, cooking up to where I needed them in only about 15 minutes. Using these delicious hash browns, I went to work on turning my mother’s base recipe into a tasty, nutrient-dense breakfast for the family.
You Will Need:
- 1 20 oz. Package of Simply Potatoes Hash Browns
- 1 Package of Bacon
- 4 eggs
- 1/2 cup milk
- 3 Tbsp melted butter
- 1/12 cup shredded cheddar cheese
- 1 tsp black pepper
- 2 Tbsp diced onion
- 2 Tbsp diced green bell pepper
Cook your bacon and set it aside to cool. (A note about my own pictures here: I did mine with three less pieces of bacon than called for. This was not intentional, but because of sneaky fingers in my kitchen. By sneaky fingers I mean my bacon-thieving man of the house.) Prepare the hash browns according to the directions on the package, but do not press down firmly on them as you would when making them alone. You want to be able to mix and separate them. Preheat the oven to 350 degrees. Whisk together the eggs and milk. Add in your cooked hash browns, butter, cheddar cheese, pepper, onion, and green bell pepper. Crumble your bacon and add it in as well. (For presentation, you can also reserve a third of the crumbled back to place on top instead of mixing throughout the cakes.) Mix it well.
Spoon your mixture into greased muffin tins. These can be made into dense cakes by pressing down firmly with a spoon. You want them to almost come up to the top of the cups. Bake your cakes at 350 degrees for 20-25 minutes, or until a toothpick/fork comes out clean. Allow your cakes to cool before trying to remove them from the muffin tin.
- Big Bug (my aspiring four year old chef) asked me to take the onions out of his and instead top it with an onion ring and diced mushrooms. My reservations about onion rings for breakfast aside, it was actually quite good that way.
- As mentioned above, you can reserve some of your bacon (or add ham) and top the cakes before baking to have a nice savory “frosting” on top. Be sure to press down your toppings into the mix to keep them firmly attached after serving.
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I received a free bag of Simply Potatoes and other ingredients for the purpose of writing this recipe post. All opinions are 100% mine and uninfluenced by compensation. It really was *that* good.