I've made this recipe twice and both times I served it, it was thoroughly enjoyed. This is the first "breakfast" casserole that I've ever liked. It's delicious. For the sake of time I used frozen hash browns in place of shredding the potatoes myself. I learned that this "improvised" step works best if you thaw the hash browns in the microwave, then mix them with the melted butter. I also baked the hash brown/butter mixture both when frozen and when thawed, for 20-30 minutes, and I honestly don't think baking it separately even matters. I only used three cups of hash browns, but if you want to push that mixture up the sides of the pan, you'll end up with spaces between the the hash browns, so for this step adding another cup of hash browns may eliminate that problem. I've cooked it for an hour, and also for close to an 1.5 hours. I enjoyed it both times, but I feel the consistency is much better when cooked 20-30 minutes longer than the one hour called for in the recipe instructions. If serving this to guests, cooking longer than one hour may be better, since the resulting "thicker" consistency may be more pleasing to most palates. Though I haven't done it myself, I truly think that this will turn out well if you follow the recipe, making no additions/changes. The combination of flavors is very pleasing.
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I've made this recipe twice and both times I served it, it was thoroughly enjoyed. This is the...