Saturday, June 13, 2009

If You Can't Be Good, Be Good At It

This is a favorite dish in my family. I have been making it for years and it has evolved and changed over time. Now my son likes to make it as he did this morning. It's not really healthy but it sure is good. So I am giving you the recipe. Be reminded - I am a "southern cook" meaning I rarely measure and I add or take away things all the time. So this recipe is just like I make it - estimated. If you need structure, I apologize in advance.

Hashbrown Casserole

1 Bag of frozen hashbrowns, either shredded or chunky southern style - we like the southern style

Ground sausage or diced ham - we like Jimmy Dean Lite Sausage which is a mix of regular and turkey sausage. We created the recipe with diced ham which is always good too. How much is up to you. If we use sausage, we use 1 roll. If you use ham, it is about 1 1/2 to 2 cups diced.

1 1/2 to 2 cups Grated Cheese - A mix of colby and cheddar is best but any kind you like is good.


Salt and Pepper - to taste

Onion Powder - about 1 tsp

Seasoned Salt - about 1/2 tsp

Garlic - about 1/2 tsp

Start by scrambling the sausage or ham in a large skillet until cooked through. Don''t drain. Add oil into the skillet - how much is up to you. Just add enough so that the hashbrowns can cook. Let the oil heat up and then add the whole bag of hashbrowns. Add salt, pepper, onion powder, garlic, and seasoned salt. I just sprinkle them on until it looks right. Stir well and frequently and cook over medium heat for approximately 30 minutes or until the hashbrowns are soft. I usually put a lid on the skillet after about 15 minutes and let it steam a little as it cooks but still stir it about every 5 minutes. Once the hashbrowns are browned and soft, turn the heat off and sprinkle on the cheese. Put the lid back on and let it sit for about 5 minutes to let the cheese melt.

You can add green pepper, diced onions, red peppers, or other seasonings. My husband used to add hot sauce. I have a friend that makes it and adds scrambled eggs at the end before she adds the cheese. It is a very flexible recipe.



Wanda said...

Thanks Tere for a great recipe.

This will be great to take to our Women's Brunches.

Love the way you cook.... it's the best way..


me the fioricet junkie said...

Thanks a lot Tere, I'm pretty sure I'm going to enjoy this. But I do have to have to share it with the rest of my family and maybe some neighbours too coz I think my doctor would scold me if he finds out that I have eaten a couple of platefuls of this goodie(I have hypertension teehee)!!!

Ruth D~ said...

My mouth literally watered upon reading the recipe!