While I can’t speak for my friends down south, the days of lounging around of a Sunday morning in nothing but a nightshirt or – better yet – pajama bottoms and a sports bra are gone for the year. Today I’m in a ratty old t-shirt I won’t let Beloved throw away, a pair of sweats and some fuzzy slippers. And since I’m chilly in the mornings (freezing and blue is coming soon, I’m sorry to say), it’s time to make something a little heartier for brunch, don’t you agree?
Believe it or not, it is based on a (rather bland) WW recipe, so it CAN be made “healthier” but for now, I’m posting the decidedly unhealthy and wickedly delicious version. It’s fairly simple to prepare and is the epitome of “comfort food.” It is excellent accompanied with a little salsa.
Oh, if you happen to be in another part of the house doing something you can’t stop in the middle of and the timer on the stove goes off the first time, you might want to forewarn the object of your affections that it still needs work and to cook longer. If you neglect that minor little detail, hope he doesn’t get salmonella when you come back into the kitchen and find he’s polished off nearly 1/4 of the casserole.
Hashbrown Breakfast Casserole
serves 8, generously
about 2 – 3 pounds potatoes, preferably Yukon Golds
1 1/2 cups frozen sweet kernel corn, thawed
1 pound bulk breakfast sausage
1 cup milk
1 heaping cup cheddar cheese, shredded
salt, pepper and garlic powder to taste
Preheat oven to 375F. Generously coat an 8 x 11 baking dish with non-stick cooking spray; set aside.
Peel the potatoes and put them through the shredding disk of a food processor – you should have about 4 – 5 cups. Place the potatoes in a large bowl of ice water to soak and set aside.
While potatoes are soaking, cook the sausage, breaking it up while it cooks, until it is thoroughly browned. Drain well on paper towels.
Drain the potatoes very well, season with salt, pepper and garlic powder and spread over the bottom of the prepared baking dish. Layer the corn evenly over the potatoes, and the sausage over the corn. Whisk the eggs together with the milk and pour evenly over the potatoes/corn/sausage. Cover the dish with foil and bake for 30 minutes.
Remove the dish from the oven and remove the foil. Sprinkle the cheese evenly over the dish and return to the oven. Bake for an additional 20 minutes, or until the cheese is beginning to turn brown and a knife inserted in the center comes out clean.