Tuesday, February 14, 2017

Cheesy Ham and Hash Brown Casserole

This is something a bit different for breakfast or brunch - a cheesy ham and hash brown casserole. I think it would work well as a side dish as part of a larger breakfast - if you were cooking for a crowd for instance. We had it on its own and my husband said it needed something like sausage or bacon with it, and as it is quite rich and calorific, I think perhaps a couple of spoonfuls with some fried eggs or similar would be better. Either way it did taste really good!

Today is Valentine's day and you could even make it if you are cooking your loved one a special breakfast. I had planned to post a Valentine's cake today but due to unforeseen circumstances have been unable to make it!

You can find the recipe here at AllRecipes.com. It's an American recipe and I have a feeling that when it lists frozen hash browns in the ingredients, it means shredded potato rather than the triangular wedges you get in the frozen food department of UK supermarkets. I've eaten that sort of hash brown before in America and it makes more sense when the recipe instructs you to mix them in a bowl, I don't imagine it means the solid triangular ones.

However that was all I had and it worked fine, if a little difficult to mix initially - but when it was baked it was perfect! I used tinned ham but you could use leftover from a roast, or add chunks of sausage or diced bacon. I couldn't get cream of potato soup so used leek and potato soup (and to be honest, I felt the recipe was crying out for some green veg! My husband doesn't like leek, otherwise I would have added sliced fresh leek). I also left the parmesan cheese off the top as I decided it was cheesy enough!

So this is what I did:
To serve 6-8 as a side dish or 3-4 as a main dish:

600-700g frozen hash browns
300g tinned ham, diced into large chunks
400g tin of leek and potato soup
150ml sour cream
250g cheddar, grated
splash of milk

Preheat oven to 190C. Put the frozen hash browns in a large oven proof dish. In a separate bowl or jug, mix together the soup, cream and ham. Add the grated cheddar and a splash of milk so you have a thick liquid that you can pour over the hash browns.

Pour the mixture into the ovenproof dish and carefully turn the hash browns until they are all coated and covered by the mixture. Bake in the oven for an hour.

Serve with sausages or bacon or fried eggs or as a side dish to a larger buffet brunch.

I'm sharing this with the Weekend brunch club linkup hosted by Gingey Bites


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