BREAKFAST CASSEROLE WITH HASH BROWNS, BACON OR SAUSAGE!
This is a simple and delicious dish, but bell pepper just didn’t get it for me–I used roasted poblano chiles, but mild Hatch (or Anaheim) would have been good, too. Be careful of Hatch chiles, however as they come either hot or mild, and the hot ones can exceed jalapeno in Scoville units, while the mild is just a baby step up from bells. I’m a little confused by the term “capsicum” which is a genus name that applies to all members of a botanical group that includes everything from sweet bell peppers to ghost peppers. Chris’s comment about precooking fresh potatoes is a good idea–I often microwave potatoes (usually russets) until firm and about 3/4 cooked before grating them for hash browns when I don’t have frozen on hand. I made this recipe with sausage, cooked and drained of fat before adding it.
INGREDIENTS
- 1 cup shredded white Cheddar
- 28 oz (800 g) shredded hash browns, frozen
- 1/2 cup shredded mozzarella cheese
- 1 pound (500 g) diced bacon, chopped (or uncooked sausages, casings removed)
- 10 large eggs
- 2 Roma tomatoes seeded and chopped
- Salt to season
- 1 tablespoon olive oil
- 1 cup milk (half and half or heavy cream)
- 1/2 cup heavy cream (or thickened cream)
- 1 teaspoon garlic powder
- Fresh cracked black pepper
- 1 onion diced
- 1 green bell pepper seeded and chopped
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