Easy Breakfast Recipe: Hashbrown Egg Bake

I really love a good breakfast on the weekends, but don’t want to spend my entire morning in the kitchen. This recipe combines  some of my favorite breakfast ingredients together in one simple dish, and can be ready in 20 minutes or less.  Another factor that really draws me to a recipe is the freedom to substitute or add ingredients that I have on hand. With just over five ingredients, this recipe is one that any home cook can master! I made this for my husband last Sunday and served it with a fruit salad that he threw together. It was a great meal that we fixed together and enjoyed while watching a football game. This recipe serves two people comfortably, but feel free to double it or triple it as needed!

Ingredients

• 1/2 package Reser’s Refrigerated Hash Browns (approx. 3 cups)
  
• 1/4 sweet, white onion
• 1/2 bell pepper, any color
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 4 Tbs. butter
• Salsa-for garnish

Steps:

1. Preheat the oven to 425° F. Using a cast iron skillet, melt the butter over medium-high heat. Dice the onion and the bell pepper into medium-sized pieces and transfer to skillet. Sauté until vegetables are soft and the onion is translucent.

2.  Add the potatoes, and fry until browned and crisp. Crack the eggs on top of the cooked potato and vegetable mixture and top with shredded cheddar cheese.  Bake for ten minutes or until the egg whites are set.

3.  Using a metal spatula, divide into servings  and garnish with your favorite salsa. Be sure that everyone gets at least one egg.

Tips:

• Feel free to add ingredients to this recipe. Chorizo, mushrooms,  or bacon pieces would be a welcome addition!
• Don’t be shy with the garnishes; green onion, sour cream, hot sauce, and more cheese are other great options.
• Be sure to use a cast iron skillet for this meal, so that you can transfer it from the stove to the oven with ease.

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Posted by Lacey

Breakfast for Dinner: Southwestern Breakfast Casserole

Who says breakfast food has to wait until the morning? When my husband or I get a craving for eggs and sausage, dinner is a perfect time to whip up our favorite traditionally “breakfast” dishes. Another one of my favorite breakfast ingredients is potatoes, because they are so versatile and there are  many varieties. However, when I want to cut down on my preparation time, I often substitute one of Reser’s potato side dishes. This recipe does just that; rather than taking the time to peel, grate, and cook my own potatoes into hash browns, I’m substituting Reser’s Baked Hash Brown Casserole. Not only does it cut-down my prep, but it enhances this simple dish.

This recipe that I’m going to share with you comes from one of Reser’s Research and Development Culinary Chefs: Dylan Ambrose. It features a minimal quantity of ingredients but packs in just the right amount of Southwestern flavor.

To start, put these ingredients on your shopping list:

Ingredients

1- Package Reser’s Hash Brown Casserole, broken up into small pieces.

1- 7 oz. can of diced green chiles, drained

1- 10 oz. package of cured chorizo sausage, casing removed, pan fried and excess fat drained off.

6- large eggs, lightly beaten

1- cup of shredded cheddar cheese

6- green onions thinly sliced and half reserved to garnish

For Garnish:

• Salsa
• Sour cream
• Green onion tops

Method

• Preheat oven to 400° F.
• Combine the hash brown casserole, green chiles, chorizo, eggs, and half of the green onions in a large bowl until fully mixed.
• Pour ingredients into a greased glass baking dish.
• Top with the shredded cheddar cheese.
• Bake for 30 minutes or until a toothpick is entered into the casserole and comes out clean.
• Cut into slices and garnish with sliced green onions, salsa, and a small dollop of sour cream.

This dish serves up to four adults and should be consumed hot out of the oven.

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Posted by Lacey

Holiday Meals Made Easy: Simple, No-Fail Latkes Recipe

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I’ve always loved latkes (fried potato pancakes) but my previous attempts at making them myself ended in disappointment—mine always seemed to fall apart.

Then, earlier this week, I read this post about how to make latkes over at Cooking with my Kid. She made the recipe seem so easy that I knew I had to try making them again—and wow, I’m so glad I did! 

Her latkes recipe is pretty straightforward to start with, but I decided to make it even easier by using Reser’s shredded hash brown potatoes rather than having to peel and shred the potatoes myself. I also went ahead and scaled her recipe smaller, as I didn’t need to feed so many people.

Let me just warn you right now: this easy latkes recipe may be simple, but they turn out addictively delicious. (I’m not kidding—I ate two before the rest of them even made it to the table!) They’re crispy, perfectly seasoned, and they hold up well the pan.

Here’s my adapted version of the original:

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Posted by Lacey

Breakfast for Dinner: Ham & Potato Frittata Recipe

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A frittata is a savory egg-based dish similar to an omelet. Unlike an omelet, which is cooked entirely on the stove top, a frittata is finished in the oven or under the broiler.

I like that they’re easier to make than omelets—since there’s no pesky scraping and folding—and that they look pretty on a plate. Not only that, but I can make one frittata that serves my whole family rather than making every person their own individual omelet.

They only drawback to frittatas I’ve found is that you need to use heavy pan that can go from the stovetop into the oven, and they tend to stick since you can’t put most nonstick pans into oven. Ok, I partially retract that—they won’t stick much on a cast-iron skillet, but the drawback to that is you can’t put cast-iron into the dishwasher.

And I don’t know about you, but I don’t own any pans that can’t go in the dishwasher.

The solution? An easy oven-baked frittata that cooks in a normal 9” x 13” glass baking dish!

Here’s the original recipe I found here , and below is my adapted version. It takes about 15 minute to prep and 30 minutes to cook.

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Posted by Lacey