We were out last night to a neighbor's surprise birthday party so there t'wasn't nuthin' cookin' last night in our kitchen. It's rather a good thing too since 16 plus boxes will testify to the fact the kitchen's almost packed up. There's just another couple or maybe five boxes left which begs an answer to the question - "what the heck do I need all those dishes for anyway, never mind 2 sets of pots, enough cast iron to sink a battleship and wine glasses and champagne flutes for 16 people"...really, when is enough a enough?
What we're eating between now and moving day remains to be seen never mind tasted but one thing I can brag about is this Hash Brown Casserole we had on Christmas morning.
A Paula Deen recipe courtesy of foodnetwork.com, I'll admit to cutting the recipe in half, then further cutting down on butter and cheese. I did however, leave the full pound of sausage in the mix to satisfy our resident carnivore and exchanged some of the cheddar for Velveeta for a creamier ooey gooey texture.
The other thing I'll admit to is that I made it a day in advance and stored it (unbaked) in the refrigerator so in that respect it's much like every other breakfast strata slash casserole we have enjoyed on this site before.
The thing that makes this one different from all the others is (duh) the hash browns. They create a hearty layer of yummy goodness next to the sausage and the creamy cheesy savory bread pudding making up the rest of the casserole.
Garnished with salsa and spiced with extra hot sauce, we quite enjoyed this little number. Next time you need to come up with breakfast for a crowd, be sure to put this one on your list. I doubt you'll be disappointed. Hit the link here and head directly to the source for the recipe.
A year ago - Pan Fried Tilapia with Romesco Sauce
Two year's ago - Chocolate Gelato
Three year's ago - Roasted Manchurian Cauliflower