I made this for Fathers Day breakfast and it passed the test with flying colors. I used the "southern" style hashbrowns and put my own twist on it knowing what my husband and adult sons would like. I used only one can of cream of celery soup, added one can of cream of mushroom, 1 can of sliced mushrooms, 1 tsp. red pepper flakes, 1 large chopped jalapeno and 2 cloves of minced garlic. I omited the butter and just put a sprinkle of crushed Ritz crackers on top to brown the last 15 minutes. Leftovers were even better today at lunch! Thanks for a new family favorite!!
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I made this for Fathers Day breakfast and it passed the test with flying colors. I used the...