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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Two-cheese Potato Hash
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Breakfastandbrunches - Casserole -  Two-cheese Potato Hash Post by :obanione Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3328

Click below to download : Breakfastandbrunches - Casserole - Two-cheese Potato Hash (Format : PDF)

Breakfastandbrunches - Casserole - Two-cheese Potato Hash

2 tablespoons vegetable oil
1/4 cup (1/2 stick) butter
2 packages (28 ounces each) frozen hash brown potatoes with onions and peppers, thawed
1 package (1 ounce) dry ranch dressing mix
1 cup (4 ounces) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded mozzarella cheese, divided
8 eggs
4 scallions, thinly sliced
Paprika (optional)

Preheat the oven to 350° F. Coat a 9" x 13" baking dish with nonstick cooking spray.

Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally. Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish.

Make 8 evenly-spaced indentations in the potatoes and break an egg into each. Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses. Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle with the scallions and serve.

* For added color, sprinkle with a dash of paprika just before serving.
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2 cups seasoned croutons 1 cup shredded Cheddar cheese 1 (4-ounce) can mushroom pieces, drained 1 1/2 pounds bulk country fresh sausage, crumbled 1/2 cup chopped onion 6 eggs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard 1 (10 3/4-ounce) can of cream of mushroom soup 1/2 cup of milk Place croutons in greased 13x9x2 inch pan or casserole dish. Top with cheese and mushrooms. Brown sausage and onion; drain and spread over cheese. Beat eggs with two cups of milk and seasonings; pour over sausage mixture. Cover and refrigerate overnight. (May be frozen at this point.) Mix soup

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1 lb. hot sausage, cooked and drained 2 (4 oz.) cans chopped green chiles 6 corn tortillas, cut into 1/2-inch strips 2 C. shredded Monterey jack cheese Shreds 1/2 C. milk 8 eggs 1/2 tsp. salt 1/2 tsp. garlic salt 1/2 tsp. onion salt 1/2 tsp. cumin 1/2 tsp. black pepper 2 ripe tomatoes, sliced Paprika Sour cream (optional) Salsa (optional) The day before you plan to serve this dish: Grease a 9 x 13-inch pan. Layer half of the following: chiles, tortillas, sausage and cheese; repeat. Combine eggs, milk, and seasonings; pour over tortilla mixture. Sprinkle with paprika. Cover with