Saturday, November 23, 2013

Savory Cheesy Hash Brown Casserole by Colleen Guenther

Breakfast is so, so good. Nothing is better than starting the day out with a super, savory dish. This one was inspired by my dear friend Christina who is an amazing, I mean, mind-blowingly good cook. Subsequently, I make these baked hash browns almost every Saturday and Sunday morning for the fam. Today though, I decided to add a tish bit of spices to it to take it up a notch. It’s the easiest thing to make and the pay-off is HUGE! I like to serve mine on English muffins with an over easy egg. My husband takes them also with an English muffin but with scrambled eggs. The funny thing is that we generally have 2 different kinds of English muffins on hand. I’m into the Bays English muffins at the moment and my husband likes Thomas’s Original. The Bay’s brown up nicely and are a bit more savory which I think bodes well with this dish. Bake it up and enjoy!

What you Need:

½ bag of frozen hash browns (or more if you are making them for a larger crowd)
¼ stick of melted butter
Shredded cheddar cheese (however much you’d like)
Splish of 2% milk
½ white onion diced
Pinch of salt
Pinch of pepper
Pinch of fresh or dried sage
Pinch of fresh or dried Thyme


Put all ingredients except for the cheese in a casserole dish. Mix and top with the shredded cheddar. Bake at 450 for 30 minutes.

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