Tag Archives: hash browns

Hash Brown, Sausage, and Egg Casserole ~ Starting a New Christmas Tradition

20 Dec

I am going to continue my experiments tomorrow for the cooking competition, and also shop for the ingredients for our new Christmas Tradition I started last year. What about you?


Merry Christmas to all my family and friends! I have decided to start a new Christmas tradition in our household this year. We’ve always done a “fend for yourself” for Christmas breakfast/brunch, but this year I decided it would be nice to wake up and bake a hassle-free breakfast casserole. This make-ahead casserole is a cinch to make, and you refrigerate it over night before popping it in the oven just before you unwrap your presents. Well, that was the plan anyways. I forgot to put it in the oven (hey it’s my first year to do this!) so we ate a bit later than planned. My daughter went back for a second serving, so I guess it’s safe to say this is a tradition I can continue.

There are hundreds of recipes online for this, most of them stating they go way back from their grandmother or handed down…

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Pork Chop, Spinach, and Hash Brown Casserole ~ Redux

6 Apr
Pork Chop, Spinach, and Hash Brown Casserole

Pork Chop, Spinach, and Hash Brown Casserole

I posted this recipe well over a year ago, and decided to brush it off and make it again, this time remembering to write down the steps to make it. Plus it gave me an opportunity to update the photos for it. I made quite a few changes to it, one being we had no mushrooms so made a homemade cream of celery soup for the sauce, and the second being my husband seared the chops on the grill instead of me searing them in a pan on the stove top. And I used shredded hash browns instead of the country style and tweaked some spices.  AND I only had boneless pork chops. Lastly, I used Swiss cheese instead of mozzarella. Just a typical dinner-making exercise in this household. Lots of subbing going on. And you can too! I swear we’d never eat in this household if I needed the exact ingredients for a recipe. Although this recipe calls for three pork chops, since I used boneless it will handily feed four or more.

Pork Chop Spinach Casserole, Ready for Oven

Pork Chop Spinach Casserole, Ready for Oven

Pork Chop, Spinach, and Hash Brown Casserole

3 boneless pork chops, or pork loin
Mrs. Dash Table Blend
Black pepper
4 cups of frozen hash brown potatoes, thawed
1/2 cup onion, chopped
Hungarian Paprika
Mrs. Dash Garlic and Herb Blend
Homemade “cream of”  soup, any kind. Recipe here: http://bit.ly/AnHON3
5 cups fresh spinach, roughly chopped
Pinch of crushed red pepper flakes
1/2 teaspoon lemon juice
Shredded Swiss Cheese

First, make your “cream of” soup according to recipe above and set aside, or if in a pinch, you can use a can of it. Preheat the oven to 375 degrees. Season the pork chops with the Mrs. Dash Table Blend (or salt, if you prefer) and black pepper. Sear the pork over a medium-hot grill for a few minutes on each side, tent with foil, and set aside. (Or you can sear in a pan with a bit of olive oil over high heat.)

In a large bowl, mix the hash browns and onions with half the cream soup, and season to taste with paprika, Mrs. Dash Garlic and Herb blend (or garlic powder), and black pepper, to taste. Lightly spray a casserole dish with oil, and add the hash brown mixture evenly to the bottom. Layer the spinach over the hash browns and sprinkle the crushed red pepper flakes and lemon juice over it. Place the pork chops on top, and pour the rest of the cream soup over them. Bake covered for 40 minutes, uncover, then grate some Swiss cheese over the top. Return to oven, and cook 10 or 15 more minutes, depending on the thickness of the meat, until the pork chops register at least 165 with a meat thermometer. Plate up and dig in!

Pork Chop Spinach Casserole with Melted Cheese

Pork Chop Spinach Casserole with Melted Cheese

Hash Brown, Ham, and Cheese Spinach Casserole ~ Light Version!

6 Mar
Hash Brown, Ham, and Spinach Casserole, Plated and Ready to Eat!

Hash Brown, Ham, and Spinach Casserole, Plated and Ready to Eat!

Now this is a yummy comfort food dish that doesn’t have to be laden with a gazillion calories if you don’t let it. This is probably one of the most common dishes brought to a potluck in the South. Most likely a funeral or some kind of “event.” I don’t say that in a bad way,  either. It’s just a dish you can bring, no matter the occasion. I’ve had so many variations of this over my lifetime, (and usually just potatoes, ham, and cheese) and to me it’s all goooood! This lightened up version is fairly easy to make aside from a little chopping and a rather abundant use of bowls. The hardest part was trying to make this flavorful without all the fat. I spent more time scouring Pinterest and the internet looking for a hash brown and ham casserole that didn’t have a “cream of” soup in it or too much  butter and cheese than I did actually preparing it. I finally settled on mashing the best parts together of several recipes, and this is what I came up with. The result? Both daughter and husband went back for huge second helpings, leaving me with a very small portion to take to work for lunch the next day. It was so small I had to make a snack run to the store later for some rice cakes to help fill in before dinner. Of course, you can double this recipe and make plenty, but I only had a half a bag of hash browns in the freezer to start. This recipe would feed four if the fam wasn’t so starving. Or perhaps they really liked it,  huh?

Hash Brown, Ham, and Spinach Casserole

Hash Brown, Ham, and Spinach Casserole ~   This is my mom’s vintage bakeware, don’t you just love it??

Hash Brown, Ham, and Spinach Casserole

12 ounces of frozen, shredded  hash browns
2 tablespoons butter, or substitute
Ground black pepper, to taste
Mrs. Dash Table Blend or salt, to taste
1/2 cup lowfat milk (I used 1%)
1/2 cup lowfat sour cream
1/2 tablespoon Dijon mustard
2 cups chopped, diced ham
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterrey Jack cheese
1 6-ounce bag spinach
Squeeze of lemon juice
1/2 cup Panko bread crumbs mixed with 1 tablespoon melted butter, or substitute
Chopped green onion parts, for garnish

Ham, Red Pepper, Cheese, and Hash Browns

Ham, Red Pepper, Cheese, Onions, and Hash Browns all ready for mixin’

Bowls! You need lots of bowls for this dish, sorry. Preheat your oven to 375 degrees and chop all your veggies and shred your cheese. Once that’s done, add the hash browns to a large bowl with the butter. Microwave for a minute or two until the hash browns are somewhat thawed and the butter is melted. Grind a bunch of black pepper over it and sprinkle Mrs. Dash or salt on to taste and mix again. In a bowl or glass measuring cup, add the milk, sour cream, and mustard and whisk to combine then stir into the hash browns. Now add all the chopped ham, veggies and cheese and combine.  Last, add the chopped spinach to another bowl, sprinkle with a little water and lemon  juice, then microwave for one to two minutes until wilted. Stir that in with the potato mixture. Now spray a small casserole dish (or large one if you doubled!) with some oil, spread the mixture evenly into the dish, then pop in oven for 45 minutes. Pull it out, sprinkle the buttered Panko bread crumbs over the casserole and put back in and bake for an additional 10 to 15 minutes until the breadcrumbs start to brown. Take out and let rest until it stops bubbling. Serve on plates with chopped green onion for garnish. This will be hot, creamy, and oh so good for your belly.

Hash Brown, Ham and Spinach Casserole 3

I just had to show you one more picture of my mother’s vintage casserole dish. I don’t cook in it that often but it’s the perfect size for this scaled-down version of the casserole. It’s probably 7 by 5 or so? Never measured it!

Hash Brown Egg Muffins

5 Dec
Hash Brown Egg Muffins

Hash Brown Egg Muffins

I’m not going to pretend this is an original recipe or method, as I’ve seen a gazillion versions of it on Pinterest with cute names such as Hash Brown Nests and Eggs in a Basket. Trying to find the original recipe on Pinterest is like trying to find the author of a viral internet meme, but to the best of my knowledge the first variation of this recipe was developed by Johnsonville (of the sausage fame) and is posted on their company’s website. They actually call them Amazing Muffin Cups. Well I didn’t use sausage in mine among other ingredients and scaled it down to feed three, and there’s certainly nothing amazing about mine, but I think it’s safe to say my version is definitely different. I got to use my brand new muffin pan for these, and you can see by the photo I’ve already made a mess of it. I’m a pretty messy cook. I wonder why I don’t own an apron? Anyways, the prep on this was a bit tedious, and it took a long time for the hash browns to get crispy for the first go-round in the oven, but the family gobbled them up. I think if I were too make these again, I would make a double batch so we’d have an easy breakfast the next day.

Hash Brown Egg Muffins

1 tablespoon butter or substitute
2 cups frozen shredded hash browns, thawed
1 large green onion, chopped
1 teaspoon butter or substitute
3 large eggs
Splash of milk
Ground black pepper
2 tablespoons real bacon bits
Shredded cheese, any kind

Rows of Hash Brown Muffins

Rows of Hash Brown Muffins

Melt the one tablespoon of butter in the microwave, then mix it into the thawed hash browns. Using the same small bowl, add the teaspoon of butter and green onion, cover and microwave for one minute. Now the “fun” part. Preheat the oven to 425 degrees. Meanwhile, spray a muffin pan with oil. Using your hands, smash about a third cup of hash browns against the sides and bottoms of each cup in the pan. It takes awhile, but you’ll eventually get it done and the oven should be preheated by the time you finish. Put the pan in the oven for about 20 to 30 minutes. Mine took closer to 30 but my oven takes longer. Meanwhile, in yet another bowl (or clean out the one that had the hash browns in it) whisk the eggs and the splash of milk. Stir in the green onions, black pepper to taste, and the bacon bits. When the hash browns look nice and crispy, take them out of the oven. Using a measuring cup, pour the egg mixture into each cup until evenly filled. My last muffin came out a little short, but it was close enough. Now top them all with shredded cheese. Reduce the heat of the oven to 375, and cook for about 20 minutes or until a toothpick inserted into the center of the egg muffin comes out clean. Remove from oven, then carefully pop each one out with a knife and serve. This made six muffins so we all got two.

Pork Chop Spinach Casserole Surprise

29 Jan

Pork Chop Spinach Casserole

I was browsing through all my archived photos for an inspiration for dinner tonight, and came across one of my “throw-together” meals I made a few months ago. I did take a few photos of it at the time, but never wrote the recipe down anywhere that I could find. I was not inspired to make it either, since I don’t have any pork chops in the house at the time. However, I thought I would try to at least share how I remember making this with you. This recipe is for three, divide or multiply how you see fit.

Pork Chop Spinach Casserole Surprise


3 pork chops
Mrs. Dash Garlic and Herb
Mrs. Dash Table Blend
Black pepper
Olive oil
3-4 cups of frozen hash brown potatoes
1/2 onion, chopped
1 recipe cream of chicken or mushroom soup, or 1 can. Recipe here: http://bit.ly/AnHON3
Fresh spinach, torn
Several mushrooms, diced
Mozzarella cheese, grated

Preheat the oven to 375 degrees. Season the pork chops and set aside. Heat a skillet to medium-high heat and put a few swirls of olive oil in it. Add the pork chops and sear on both sides for a few minutes until browned, and set aside again. Mix the hash browns and onions with about half the cream soup, and more pepper. Lightly oil a casserole dish, and add the hash brown mixture  to the bottom. Layer the spinach and mushrooms over the hash browns. Place the pork chops on top, and spread the rest of the cream soup over them. Add the grated cheese last. Bake uncovered for about 45 minutes, until the pork chops are done. The surprise in the recipe is that we all really enjoyed this cobbled-together meal!

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