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Monday, November 5, 2012

Potato Bacon Casserole


I love doing breakfast for dinner and am always on the lookout for good recipes that fit the bill. One can never go wrong with ham, cheese, potatoes and eggs! This dish fit that bill in an "all in one" casserole. My only complaint regarding this dish was that it was tiny. What they said served 6 in the recipe only served 3 with servings that were large enough to fill my men! As can be seen above, the servings weren't that huge even with only serving 3.

I ended up partnering it with fresh tomatoes from my garden and toast. So yummy. Next time though, I will double the recipe. We didn't even get any leftovers from the original recipe. So, have a larger family double the recipe. Cooking for one or two? The original recipe is fine!

So, here we go:


4 cups SHREDDED hash brown potatoes
1/2 cup finely chopped onion
8 oz bacon or ham. Using bacon? Cook and chop it before adding to dish
1 cup Shredded cheddar cheese
1 can evaporated milk
1 large egg beaten or 1/4 cup egg substitute
1 1/2 t. seasoned salt


1) Preheat oven to 350 degrees. Spray a 8 inch square pan with cooking spray.

2) Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in bacon dish. Repeat layers.

3) Combine evaporated milk, egg, seasoned salt in a bowl and pour evenly over potato mixture. Cover with tinfoil.

4) Bake for 55 to 60 minutes. Uncover and bake 5-10 more minutes. Let stand for 15 minutes before cutting and serving.

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