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Tuesday, October 26, 2010

Cheesy Hashbrown Potatoes

Another Thank You and shout out to Gooseberry Patch Blog, I am loving my new cookbook!
This recipe is alot like my MOM'S POTATOES, but the taste is very very different!


Gooseberry Patch Halloween Cookbook

TODAY IS THE LAST DAY: You can be a WINNER to at Gooseberry Patch, enter to win a $200 gift certificate here (be sure to add my email address tinahudgens@aol.com for referring you and we BOTH have a chance to win!) ends TODAY, October 26, 2010.

We had a very busy day yesterday, daughter's doctor appt, measuring for Kids Halloween Costumes, Target shopping and just normal MOM stuff! Good thing I knew EXACTLY what I was making thanks to my Family Meal Planning. So, let me just tell you this is how things work around my house. I had "a plan" for Monday: Cheesy Hashbrown Potatoes for Breakfast, Chicken Salad for Lunch and Parmesan Chicken for Dinner. Morning was crazy (kids fended for themselves for breakfast, lunch went perfect (the chicken salad was already made the day before), and dinner was Parmesan Chicken (recipe coming soon) and well since I had everything ready for the Cheesy Hashbrown potatoes we just added that to our dinner and everyone was HAPPY! And when everyone is HAPPY, mama is HAPPY! It was a great night!

Then this morning look below for what I made with the left-over chessy hashbrown potatoes; a Yummy Breakfast Burrito.



Cheesy Hashbrown Potatoes
from Gooseberry Patch Halloween Cookbook

24 oz pkg frozen diced potatoes
2 cup shredded Colby Cheese
1/4 cup onion, minced
1 cup half-and-half or milk
1/2 cup beef broth
2 Tbsp butter, melted
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Garnish: crisply cooked and crumbled bacon

Combine frozen potatoes, cheese and onion in a large bowl; set aside. Mix remaining ingredients in a separate bowl; stir into potato mixture until well blended. Spoon into a greased 13x9 baking pan. Bake, uncovered, at 425 for 45 to 60 minutes. Garnish with bacon, if desired. Serves 8 to 10.


Breakfast Burrito
1-2 cups of left-over hashbrown potatoes
4 eggs, whisk together
1 tbsp butter
1 tsbp salsa
 1-3 tortilla

Add 1 tbsp of butter to hot skillet before adding in left-over potatoes. Stir in potatoes to get them heating and adding a little crunch to them. Whisk together in a separate bowl 4 eggs (no need to add milk or anything else). Add the eggs into the skillet with the hashbrown mix. Continue to scramble together (just like you would make normal scramble eggs). Eggs will cook, mixture will blend together and mix very well. Add in a tbsp of your favorite salsa and roll into a tortilla for a quick, easy and yummy breakfast!

8 comments:

  1. OH! You had me at Cheesy...and then again at potatoes. YUM! This sounds like a great comfort dish. So glad you shared it with the hearth and soul hop this week :)

    (p.s...I'll take a look at that a bit later and see what I can do then email ya back)

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  2. Yummy- I love recipes like this. So comforting!

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  3. Mmmmm, love the breakfast burrito. Thanks for sharing this great idea.

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  4. I love these we make something very similiar

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  5. I'm your newest follower. http://moogieland.blogspot.com/

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  6. What great ideas for using up leftover potatoes. They both sound delicious.

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  7. This recipe brought a smile to my face because my father thinks that he invented cheesy hashbrowns. Really. The big goof! But I'd love to make some of these in his honor. Thanks for sharing with the Hearth and Soul hop.

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  8. yum, yum, YUM, yum, yum. I love hashbrowns and this recipe looks delish. thank you for sharing with tuesday night supper club.

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