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Tuesday, January 28, 2014

Hash Browns Casserole

It's rare that I make breakfast on the weekends.  I usually either use the weekend as an excuse to grab a bagel or breakfast sandwich from around the corner or to sleep in, lounge around, and make lunch my first meal.  But this Sunday I convinced Albert to come over for a proper weekend brunch.  The main dish was one my mother has perfected: hash browns casserole.

Hash browns casserole is not something you find often up North, but it's common on Southern breakfast spreads.  It's incredibly easy to put together and reheats well so it's also great for potlucks or a party where you want to get some of the cooking out of the way early (leaving more time for mimosas).  Start with frozen hash browns (2 lbs) and thaw until the little sticks of potato are broken apart and able to mix with the other ingredients.  To the hash browns add 10 oz shredded cheese, one (10.5 oz) can cream of mushroom soup, one pint sour cream (reduced fat works fine), 1/2 c. melted butter or margarine, one small chopped onion, and salt and pepper.  Bake uncovered in a greased 3-qt. dish at 350 for an hour until the top gets a bit crusty.  If it suits you, add a couple dashes of hot sauce when you serve it.  Like all good casseroles it's creamy and cheesy - I can't think of a better way to start the day.

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