BREAKFAST CASSEROLE & OVEN HASH BROWNS

On Sunday mornings we try to have a nice brunch together, but there always seems to be time constraints. This weekend we tried Ree's Sleepin' In Omelette and my hash browns and boy was it yummy together. I halved both recipes and we still had lots of leftovers. Hubby did miss meat though and asked me our regular family favorite next week.

OUR NORMAL FAMILY BREAKFAST CASSEROLE*

1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE

• Spray the bottom of an 8x8 or 9x9 baking dish
• Cook meat of choice and layer on bottom of baking dish
• Layer bread in a single layer over the meat
• Whisk together the soup, milk, eggs, salt and pepper
• Pour evenly over bread
• Top with the cheese
• Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)

*This can be made ahead and left to chill 24 hours before baking - in fact it usually tastes better that way.

OVEN HASH BROWNS

2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper

• Grate the potatoes with a cheese grater
• Spin dry the potatoes and apple pieces in a salad spinner or if you don't have one use a flour sack cheesecloth and squeeze them dry
• Toss the potatoes with the melted butter
  
• Generously sprinkle with the celery salt and white pepper
• Bake on large cookie sheet until crisp**

*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown.