Ahhh, thank you Beth! Finally a breakfast casserole without bread (this is also a gluten free casserole!). Some observations. First, the serving size of this recipe (AS WRITTEN) is off... it's not 12, it's 6 servings. Even though it's in a big pan, it's thin. Also, some reviewers say the hash browns don't get done, which is true if you are using the packaged FRESH hash browns in the dairy section. The recipe calls for FROZEN hash browns which are not as thick as the fresh. Also, don't forget to increase your bake time if you add 6 more eggs (which it really does need, or the name of this recipe would need to be changed to potato casserole). Mine needed a total of 50 mins on 350, and it was not dry at all. One last tip -- if you like more bland type food this is for you. However, I needed more flavor, so I used spanish instead of sweet onion, added shallots, diced fire roasted tomatoes, dry mustard, and used 2 pounds of bacon. All of this while still using the original 4 cups of potatoes. Freezes very well, and I take a square to work for breakfast every day... soooo good. Thanks for the great recipe :-)

Reviewed On: Feb. 1, 2010

I used this seasoning for Tilapia instead of Chicken. I also sauteed it in a non-stick pan with olive oil, as I don't have a cast iron skillet. I have a very happy hubby (sounds like a song title!) sitting next to me, he said "wow that's great fish... what'd you do to it" :-) Thanks Karena for a simple tasty seasoning for chicken or fish!

Reviewed On: Nov. 21, 2009

It seems we constantly hear to eat "fish, fish and more fish"! And with Salmon leading the nutritional pack I set off in search of a recipe my husband and I couldn't rationalize our way out of... ha! My tips are: I use Sea Salt -- great flavor. I also used Tamari in place of Soy Sauce (it's still soy sauce, just a much smoother version). Agave Nectar is so much easier on my blood sugar than brown sugar, and it sweetened it just fine! And there are some that leave out the red pepper flakes, but be brave :-) It looks like alot, but the flakes don't make it THAT spicy, just adds to the flavor. Thanks for a restaurant quality recipe Christine!

Reviewed On: Aug. 21, 2009