Irish Potato Casserole
I have to say first, in my opinion, anyone who reads a recipe like this and doesn't tweak it to suit their own tastes does not do them selves or the author of the recipe justice.
I used 8 cups of frozen hashbrown potatoes, 2 eggs, 1/3 C real butter, 1 C minced onion, 1 C canned milk, 3 ounces shredded sharp cheddar, salt, onion powder, pepper and paprika to taste. I put the hashbrown potatoes in a bowl, added dry ingredients. Mixed egg, butter and milk in a separate bowl, poured it over the potatoes and turned to incorporate. Baked at 400 for 40 mins, topped with cheese and baked another 10 mins. It was AWESOME!
5 users found this review helpful
Mar. 18, 2012