This Saturday I spent a bit of time in Alameda celebrating B’s birthday with a knitterly brunch. There was some brunching, some knitting, some button making, and also some guitar hero. Shamefully, I only have picture of the guitar hero part.
I brought a hashbrown casserole to the brunch and we gobbled it up. I will share the recipe with you – it is delicious. but, hey, friends, this doesn’t mean you can bring it to brunches that I am attending. This is still my go-to brunch plan
Delicious Hash Brown Casserole
1 bag (1 lb) frozen hash browns
1 onion, diced (can be omitted with equally delicious results)
1 can cream of *something* soup (I like potato best, but chicken or mushroom are also tasty)
8 oz sour cream
8 oz cheddar cheese
The ingredients can be mixed the night before and stored in the fridge, and then baked in the morning.
Let the hash browns thaw, or defrost them in the microwave. To be honest, I have done this with them mostly frozen and it just takes even longer to cook, but turns out fine. Mix all of the ingredients together (reserve abiut 1/4 cup of cheese) and spread in a 9 x 13 inch pan. Sprinkle the rest of the cheese on top. Roast in the oven at 375 for 45 to 60 minutes. If this isn’t long enough, crank it up to 425 and keep a close eye on it. This will make a delicious cheesy crispy crust.
This recipe also takes to customization very well. I have added bacon and also tomatoes and both were delicious.