I can always count on Pinterest for new recipes. As much as I cherish owning real books with pages I can turn, cookbooks have become extinct in my library. You’ll find some ancient tomes in the center island cabinet at the house if it’s raining and you like reading through cookbooks.
Try Bacon Hash Browns for an easy, hearty breakfast that doesn’t require opening a can and needs only a handful of basic ingredients:
- 2 tablespoons oil
- 5 cups frozen hash browns
- 1/2 cup bell peppers, washed and chopped
- 3 tablespoons chopped onions
- 3/4 cup cheddar cheese, shredded
- 1/2 teaspoon butter
- 6-8 strips bacon, cooked and drained
- 1/4 teaspoon salt dash of pepper
Preheat oven to 350°. Warm oil in a large skillet over medium low heat. Add frozen hash browns and cook about 5 minutes until brown. If you have a small pan, you may have to do this twice (with half the potatoes each time). While hash browns are cooking, grease a 9×13 baking pan with butter. Set aside.
Once the hash browns are lightly browned, remove the pan from heat and spread the hash brown mixture into the greased baking pan. Sprinkle with onion and green onions.
Then add the cheese and bacon by sprinkling on top of the pan. Sprinkle salt and pepper over casserole and bake for 10-12 minutes. Serve with a fried egg on the side or stacked on the hash.
My recommendations: Avoid splatter, cook the bacon with water added to the frying pan. Seasonings would make this dish even better! Garlic or thyme. Perhaps some paprika or chili pepper seeds for some heat.