Brunch Potato Casserole Food

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

BRUNCH POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
• In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
• Bake in a preheated oven for 50 minutes.

IRISH BRUNCH POTATO CASSEROLE

Steps:

• 1. Cube Potatoes, and add to a large pot, cover with water, add 2 teaspoons kosher salt, and bring to a boil and cook for about 10 minutes, or until almost done. Drain and add to a large bowl.
• 2. While the potatoes are boiling, add the butter and olive oil to a large skillet, and heat over medium high heat, then add in the chopped onions, and spinach, and sauté until tender, about 7-10 minutes or so.
• 3. These are the cheeses that I chose to use in this dish, but you can use what ever you prefer.
• 4. Shred the cheeses if not already shredded.
• 5. Drain potatoes in a large colander, then add to a large bowl, along with the sautéed vegetable mixture. Add in the steak seasoning and dried or fresh thyme.
• 6. Add in 1/2 cup sharp cheddar, and 3/4 cup each of both Irish Cheeses. reserving the remainder to top casserole during last 10 minutes of baking time. Stir and add in the heavy whipping cream till mixed.
• 7. Spray casserole dish with non stick cooking spray.
• 8. Add potato mixture to prepared casserole dish, and place in preheated 400 degree F. oven, and bake for about 20 minutes, then top with remaining cheese in desired pattern, and return to oven and bake an additional 10 minutes or until cheese melts.
• 9. Remove from oven and serve as desired. I served it with Irish Bacon and Bangers, and Grilled Tomatoes with Shredded Cheese, and https://www.justapinch.com/recipes/bread/savory-bread/brown-soda-bread.html?p=1.

SMOKED SALMON AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
• Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
• Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
• Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 degrees
• Melt the butter in a large skillet and saute the diced poblano pepper until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together.
• Tip into a buttered baking dish and top with the cheese and lastly bacon.
• Bake until hot and bubbly, about 30 minutes.

OVERNIGHT BRUNCH CASSEROLE

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Stir in cheese until melted. Remove from heat., In a large nonstick skillet, saute mushrooms and green onions in remaining butter until tender. Add ham; heat through. Whisk egg substitute and eggs; add to skillet. Cook and stir until almost set. Stir in cheese sauce., Transfer to a 13x9-in. baking dish coated with cooking spray. Toss bread cubes with butter. Arrange over egg mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

EASY POTATO CASSEROLE FOR EASTER BRUNCH

Steps:

• Preheat oven to 350º F. Spray a 2 or 2.5 quart casserole dish with cooking spray.
• In a large bowl, combine Ore-Ida Shredded Hash Brown Potatoes, cream of chicken soup and sour cream. Stir to combine.
• Spray a small saucepan with cooking spray and heat onions until softened. Add to bowl (can add them without cooking, if desired).
• Add in coconut oil, salt, pepper and cheese to hash brown mixture. Stir well.
• Pour into prepared dish and sprinkle with a little cheese. Cover pan with tin foil. Bake in preheated oven for approximately 45 minutes and then take foil off for five minutes to melt cheese on top.

EASY AND DELICIOUS POTATO BRUNCH CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large skillet cook the sausages, breaking into pieces with back of the spoon (about 5 minutes).
• Mix in flour, and cook for 1 minute.
• Add in milk or half and half and Parmesan cheese; and cook until the mixture starts to boil and thicken (about 4-5 minutes).
• Season with pepper to taste.
• Pour the shredded hash brown potatoes in the prepared baking dish and toss with salt and pepper (I use seasoning salt for this) then spread out potatoes in the bottom of the dish.
• Top with 1/3 of green onion, then 1-1/2 cups cheddar cheese, then 1/3 green onions, then sausage mixture, then top with remaining cheddar cheese.
• Bake for about 45 minutes, or until potatoes are tender.
• Sprinkle with remaining 1/3 green onions and serve.

CHEESY HAM AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees.
• In a 9x13 baking dish, spread the hash browns evenly on the bottom of the pan.
• Next, salt and pepper the hash browns, and then pour the melted butter over them.
• Layer the cubed ham on top of the hash browns.
• For the next layer, sprinkle the shredded Colby Jack cheese evenly over the ham layer.
• Bake at 425 degrees for 25 minutes.
• While those layers are baking, whisk together in a medium bowl the eggs, evaporated milk, garlic salt, ground pepper, Italian seasoning, and onion powder.
• When the timer goes off, pull the pan out and pour the egg mixture over the hot casserole and place back in the oven. Turn the oven down to 350 degrees and bake for 40 minutes.
• Let stand for 5-10 minutes before serving.
• Enjoy!

VEGAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
• Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
• Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
• Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
• Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
• Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
• Serve: Let sit for 15 minutes, then slice and serve as desired.

BAKED POTATO BRUNCH CASSEROLE

Steps:

• Cook potatoes in skins until fork tender.
• Cool, peel if desired and slice into 1/2 inch slices.
• In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
• Sprinkle the cheese over this.
• Combine remaining ingredients and pour over the top of the cheese.
• At this point the casserole can be covered and refrigerated overnight.
• Bake uncovered at 375°F for 30-35 minutes, until a knife inserted in the middle comes out clean.
• Garnish with fresh parsley or chives.