Wednesday, 19 November 2014

Breakfast Hash Brown Casserole

Breakfast Hash Brown Casserole (aka Schwartie's Potatoes or Funeral Potatoes) is summed up in one word - "Delicious". It can be made ahead and frozen. It's perfect for Christmas morning or for Sunday brunch.

Servings: 8 - 10

2 lbs or 1 kilogram bag of frozen hash browns
2 cups sour cream
2 (10 ounce or 285 ml) cans cream of mushroom soup or cream of celery soup
1/3 cup butter, melted
1/4 cup onion, grated
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 cups cheddar cheese (sharp or medium), grated
1/2 cup Parmesan cheese, grated 

1/4 cup corn flake crumbs


  • Preheat oven to 350°F.
  • Thaw frozen hash browns or pre-cook potatoes.
  • Mix all but the parmesan with the potatoes.
  • Transfer this mix to a pre-sprayed 9” X 13” inch baking dish.
  • Sprinkle the parmesan and corn flake crumbs over the top.
  • Bake at 350 F for 60-90 minutes.
Link to Recipe: Breakfast Hash Brown Casserole
Thaw hash brown potatoes in a large bowl

Mix in all the remaining ingredients (all but the Parmesan cheese & cornflake crumbs) and combine well.

Spread potato mixture into a 9x13 baking dish and sprinkle with Parmesan cheese and cornflake crumbs and bake at 350 for 60- 90 minutes.

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