Ingredients:
butter
12 eggs
1/2 cup milk
1 bag (32 oz.) Ore-Ida Hash Browns, thawed
1 can diced green chilies
1/2 medium onion, chopped
1 pound shredded cheddar cheese (or more for extra cheesiness!)
diced ham
salt
pepper
Directions:
Serves about 8 (depending on how many eggs you use).
Tips & Alterations:
- Depending on the size of your Dutch Oven, you may need to change the amount of eggs and potatoes you use.
- I used the Southern Style Hash Brown (cubes), but Country Style (shredded) would work too!
- Use diced jalapenos instead of chilies if you like a *really* hot breakfast!
- Try browning the onions in the butter before you add the eggs... Will make a slightly richer flavor.
- Play around with the spices you use. This is an easy recipe to experiment on!
- Try different meats. I've used diced ham because it's precooked and we usually have leftovers in the freezer from the most recent holiday, but if you cook your bacon, sausage or steak first, you're in business.
Just made this tonight! Great recipe, HUGE recipe. It turned out really good. Thanks for posting!
ReplyDeleteI made this tonight and did a little alteration. I put bread in the bottom because I had some bread that was getting old and dry (as a crust to the casserole) and then i used sausage instead of ham. And I added red peppers. It was so delicious and I am thrilled that we have leftovers. My husband and I loved it! You are right, this was an easy recipe to experiment on. Thanks!
ReplyDeleteI made this in my backyard and it turned out amazing! I substituted sausage for ham and tomatoes for chili peppers. The whole thing cost about $10 in ingredients and served enough food for multiple breakfasts. I am a total newb with charcoal management and one thing I learned is to prepare more charcoal than you think you need. As it turned out it took me nearly three hours to prepare this because I didn't have enough consistent heat. Also, I sauteed the sausage and the onions wrong by trying to "bake" them separately with coals on top. Next time I will just clump a ton of coal under the oven and saute it open lid style, and then add the rest of my ingredients and bake normally. Cleanup was challenging and I think that next time I will coat the bottom of the oven with a TON of butter.
ReplyDeleteI'll love to include this recipe in a camping breakfast round up. I would show your picture and link back to your recipe in the article. Would that be okay?
ReplyDeleteI'll love to include this recipe in a camping breakfast round up. I would show your picture and link back to your recipe in the article. Would that be okay?
ReplyDeleteThis is absolutely delicioso! Like for real, did Paula Deen make this recipe? It is so scrumptious-de-la-dumptious. It does take a little longer to cook and you will need a lot of charcoals but it's totally worth it. We made ours with sausage AND bacon. Those 2 delightful pieces of pig topped it off. Another pointer would be to use the maple sausage. It gave the meal a delicious aroma and taste. 5 out of 5 stars in my book. 10 Michelin stars. brava brava
ReplyDeleteMay I use your picture for a scouting blog? voiceofscouting.org.
ReplyDeleteHi, reaching out from CountryLiving.com. We’d love to share this recipe in a gallery on our website and run a photo, with credit to you and linking back to your site for the full recipe. Let me know if you’re interested in being featured!
ReplyDeleteJust made this the other day and it turned out great! Just one suggestion. Along with browning the onions in butter, brown the hash browns as well. It make the casserole a little more crisp when the cook time is completed. I've had it both ways and both are delicious. But if you're like me and prefer your hash browns a little on the crispy side, try browning them with the onions before adding the eggs.
ReplyDeleteI substituted water in for the milk, it works just as well! Also I used a mixture of bacon and sausage instead of ham. Then I used the grease to cook hash browns in.
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