I modified this recipe quite a bit, but it turned out amazing! I don't eat pork, so I used chicken bacon and chicken sausage, omitted the butter, halved the sour cream, halved the hashbrowns, and used cream of mushroom soup instead. I also added diced red and green peppers, spinach, mushroom, red onion, puréed chipotle peppers, garlic, basil, and parsley. I baked this for 45 minutes in my cast iron skillet, stirring twice, as some of the mixture was dry, but some was very wet still. It ruined my nice layer of cheese on top, so next time I'll skip that step until before serving. All in all, it was delicious! The next day, I reheated the leftovers in a frying pan, which made them crisp up quite a bit. Much better with that texture! In the future I will make this again, but pre-make it the night before, let the flavours sit, and then fry up our servings as we eat them.
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I modified this recipe quite a bit, but it turned out amazing! I don't eat pork, so I used...