Nice! Did you bake the night before and reheat?
No; I actually assembled the fillings in the pans, beat together dairy, eggs and salt in quart canning jars, and poured it over and baked in the morning. Not sure why, except maybe thinking fillings would sink more in the custard, if left overnight.
I picked the chard well after dark last night, afraid and talking to imagined varmints. It was worth it though.
I’m really appreciating growing chard. It really is ideal in my particular situation.
I used my mandoline willy nilly (and my cut resistant gloves)!
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My turn to make the group breakfast again! Making two bakes; one with “meat” ( sausage) and one without.
Here’s one I haven’t seen before called Cheesy Amish breakfast casserole, with bacon rather than sausage.
Thinking of using mushrooms in the meatless one, but wondering if there are a lot of mushroom averse folks out there.
Maybe this is the year to try this or this slab pie! The first one uses store bought pie crust. Just thinking about pie crust is making me think “nah”.
I’d go slab quiche over slab pie for sure. There are some easy press-in pie (quiche) crusts that could work well if you go that route.
Not sure what makes the breakfast casserole Amish, but frozen hash browns are great in egg bakes! I used them to make several large tortillas espanola a few years ago for an event.
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Good to hear! Last year I remember roasting potatoes from scratch, but I also seem to remember using hash browns from the refrigerator section. The frozen ones are in already fried cakes, like you get at Micky D’s?
I buy the frozen ones that are raw shredded
ETA: The ones from TJs are totally raw (for tortilla, I saute onions and then add the shredded potatoes and saute them first, then soak in egg etc)
However, I’ve also had the Alexia ones which are pre-cooked and browned in patches (there are other brands like this).
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Yes, Trader Joes has bags of raw shredded potatoes.
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Those of us who dislike fungus in our food tend to really dislike mushrooms
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I did a ‘survey’ of hash browns a few years ago and settled on Aldi’s Season’s Choice line which came in a 2 # bag which took me forever to get through. I’m sure I tried TJ’s (and many others) but thought the end product from Aldi was best that tasted the most like potatoes. I never saw the Alexia.
The Simply Potatoes brand was widely available in grocery store chains here, sold refrigerated. I bought that sometimes, especially the Potatoes Obrien variety. I tried the diced product and they were already over-cooked, I thought. I see they now have a SW blend with jalapenos! I never saw before. I’m guessing they use the TAMU jalapeno which has virtually no heat since it’s a mass market product.
As my cooking skills and appetite have declined in advancing age, I haven’t had any of these in years. I don’t have a big enough appetite for breakfast to have a side.
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I think it was Simply Potatoes that I used in the casserole last year. I remember, and mentioned above, that none of the recipes mentioned cooking the hash browns! I’d only seen the “fresh”, raw version.
@Saregama those TJ’s and Alexia potatoes are in the frozen section?
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Oops. First time to ever notice this thread and started at the end and backed-up a few posts before posting instead of starting from the top 7 years ago.
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Feel free to jump in anywhere!
Yes, frozen
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