I wasn’t able to do a recipe demo yesterday at the Cordata store, but I figured I would still offer up one of my all-time favorite recipes. It isn’t something that would be easily demo’d in the store, so this is the perfect opportunity to share it with you!
My husband and I developed this recipe from other similar ones we have made in the past. It is a really easy weekend breakfast (that I will admit we make almost every weekend, and then I eat the leftovers for lunch). It is very easy to add your favorite ingredients, but we have kept it simple and tailored it to our tastes.
This recipe can be made gluten-free and/or vegetarian. The options are pretty limitless, just make sure you precook any extra ingredients you may add. I make some suggestions for additions, and if you make this, let me know what your favorites are!
I use the Alexia Hashed Browns for the crust – I contacted Alexia and asked if their potato products were gluten-free and they replied that although they are not certified gluten-free, they process their potatoes in their own factory, and don’t use any wheat ingredients, so that is good enough for me. If you have Celiac disease, then I wouldn’t recommend using these hash browns – the Cascadian Farms ones are great as well, you just may want to season them before pressing them into a “crust”. I have never made this with fresh potatoes, and if you try it, be aware that you might need more butter (one of the original recipes called for a whole stick!) and it may change the cooking time. When you add the milk, the size of the eggs you are using will dictate how much milk you will need – a large egg equals roughly 1/4c liquid, and you don’t want more than 2 cups of liquid or your pie will overflow!
1 package Hash Browns
4-5 strips bacon
~ 1/4c Cheddar cheese, grated
Any pre-cooked veggie (mushrooms, peppers, onions, etc.)
Any pre-cooked meat (ham, sausage, vegetarian sausage, etc.)
1. Preheat oven to 425 degrees F.
2. Thaw hash browns on counter (I usually spread them out on a piece of parchment paper). Once they are thawed enough to work with (about 30 minutes) put them in a glass pie dish and press them into the dish to form the “crust” – remember to press them up the sides of the dish!
3. Melt 4T butter and pour over hash brown crust, making sure to coat the sides. Place in oven and bake for 25 minutes.
4. While crust is baking, cook your bacon. I feel bacon is best baked in the toaster oven (about 400 degrees for about 10-15 min—keep an eye on it! and flip it a couple times). Let cool.
5. In 2 cup liquid measuring cup, break five eggs and lightly mix. Add about 3/4c milk to eggs (you should have no less than 1 3/4c and no more than 2c total). Mix together with a fork or whisk and add salt, pepper, garlic, etc. to taste (I usually add about a 1/8t of salt, a couple good pepper grinds and a healthy dash of garlic).
6. Remove crust from oven and reduce temperature to 375 degrees.
7. Sprinkle cheese on bottom (and sides) of crust. Next, add your layer of bacon (break it up into bits).
8. Slowly add egg mixture to crust, making sure to pour some over the edges of the crust.
9. Bake at 375 for 30 minutes.
10. Remove from oven and allow to cool for 2-4 minutes.
Great served with sour cream and hot sauce!
There are many places you can take this recipe, including adding vegetables and/or omitting the meat (if you are vegetarian) – just be sure you precook anything you add to the pie. Any extra ingredients should be added before you pour in the egg/milk mixture.