Tonight's dinner was a special treat, breakfast for dinner with Ore Ida. I made special Individual Hash Brown Casseroles, and served them with a simple spinach and strawberry
For the casserole I just made a hash brown crust, using 4 cups of Ore Ida Shredded Hash Browns, 4 Tbsp. melted butter, and a little garlic and onion powder. I thawed the hash
browns first, then added the other ingredients.
Once I had mixed that all together, I sprayed the muffin tin with non-stick pan spray and my girls helped me press the hash browns into all 12 cups of a muffin tin.
Since there were three of us, we each did 3 cups. I reserved a little of the hash brown mixture so that I would have extra just in case any of the individual cups were lacking.
Some were and I added a little to those ones to make all of them a nice even crust.
It's hard to tell, but they are pressed into crust shapes. Don't worry if the hash browns are a little moist, that's totally normal, and not a problem.
Now comes the fun part - the filling. I used 2 Johnsonville Sweet Italian Sausage Links. If you're using links, you'll need to remove the casings. Start by slicing it. . .
Then remove the casing.
In a skillet, brown the sausage until it is no longer pink. Remove the sausage and saute the vegetables. I used diced yellow bell pepper and chopped mushrooms.
Once the meat and veggies are ready, whisk 8 eggs with about 1/4 cup milk. Add veggies and meat, I also added about a cup of fresh spinach which I tore into small pieces, along with
salt and pepper to taste and any herbs or spices you want to add (I used Herbes de Provance).
Pour the egg mixture into the crusts.
Once all of the cups are filled (they will be all the way full), stick it in the oven for 25-30 minutes or until the tops are starting to brown and the eggs don't jiggle when gently
INDIVIDUAL HASH BROWN CASSEROLES
Serves 6 (2 each) Total Time: 55 minutes Prep Time: 15 minutes Cook Time: 40 minutes
4 cups Ore Ida Hash Browns, thawed
4 Tbsp. butter, melted
1/4 tsp. garlic powder (or to taste)
1/4 tsp. onion powder (or to taste)
8 large eggs
1/4 cup milk
2 links Johnsonville Sweet Italian Sausage (or Mild or Hot Sausage if prefered)
1/2 bell pepper (red, orange, yellow or green), diced
4 oz. mushrooms, chopped
1 handful (about 1 cup) fresh spinach, chopped or torn into small pieces
1/2 cup shredded cheese
salt and pepper to taste
Herbes de Provance (or other favorite seasonings) to taste
Preheat oven to 350° Fahrenheit.
If hash browns are not thawed you may thaw them in the microwave, do it in about 30 second intervals until they are not
frozen enough that they are easy to handle but not too warm.
Combine hash browns with melted butter and garlic and onion powders and mix together well.
Divide hash browns evenly into the cups of a 12 cup muffin tin (save a little bit of the hash brown mixture for later).
Press hash browns to the bottom and up the sides of the muffin cups. Add reserved hash brown to any cup that does not
have enough and press thoroughly to bottom and sides.
Remove casing from sausage and brown them over medium high heat until no longer pink.
Add diced peppers and chopped mushrooms and saute until softened.
In a large bowl whip eggs with milk.
Add sausage, peppers, mushrooms,spinach, and cheese.
Season with salt, pepper and herbs.
Pour egg mixute evenly into the cups of the muffin tin and place in the oven for 25-30 minutes until egg does not jiggle
when shaken gently.
Allow to cool a few minutes before serving.
If using Johnsonville Ground Sweet Italian Sausage, use about 1/2 of the package.
Use whatever vegetables or meat you like in your casserole.
Hash Browns may be a little watery when you are pressing them into the muffin cups, this is not a problem.
For a vegetarian version, simply omit the meat!
What favorite meats and/or vegetables would you put in your Hash Brown Casserole?
I have very much enjoyed engaging with Ore Ida this month. Thanks to Ore Ida for sponsoring the Allstars!
UNTIL NEXT TIME. . .