Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, hashbrown & egg breakfast casserole. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Get Hash Browns Recipe from Food Network.
Hashbrown & Egg Breakfast Casserole is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Hashbrown & Egg Breakfast Casserole is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook hashbrown & egg breakfast casserole using 8 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Hashbrown & Egg Breakfast Casserole:
- Prepare 4 eggs
- Take 1/4 cup milk
- Take Salt & pepper to taste
- Get 3 oz mixed cheese, shredded
- Make ready 1/2 shallots, diced
- Take 2 oz roasted red peppers, diced
- Get 1.5 cups baked hashbrown cubes
- Make ready Dash paprika
Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine. Add potatoes to the skillet, spreading into an even layer. A very easy and tasty hash brown recipe.
Steps to make Hashbrown & Egg Breakfast Casserole:
Add potatoes to the skillet, spreading into an even layer. A very easy and tasty hash brown recipe. You can also add some bacon, onions, herbs, etc. to it. You will need a large clean towel to remove the juice from the potatoes, and this step is very important, otherwise it won't come out crispy. Hash browns, also spelled hashed browns, are a popular American and British breakfast food, consisting of finely chopped potatoes that have been fried until browned.
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