How To Add Red Potatoes Or Yellow Potatoes To This Breakfast Casserole You will need about 4 1/2 cups total of potatoes. You can also use 4 cups of potatoes and a 1/2 cup that’s a mix of finely ...

This Hashbrown Breakfast Casserole Recipe is an easy dish for breakfast or brunch. It features a layer of shredded hashbrowns, crisp bacon, colorful bell peppers, and plenty of cheddar cheese all ...

30-ounce package of plain frozen hash brown (shredded) potatoes 4 previously cooked sausage, or leftover diced ham (I used chicken and apple sausage) ½ onion, diced ...

9 eggs. 2/3 cup half-and-half. 1/2 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon ground black pepper. 8 slices sandwich bread. 4 cups (about 1 pound) frozen shredded potatoes ...

2 Russet baking potatoes (about 1 pound), peeled and shredded 2 sweet potatoes (about 1 pound), peeled and shredded 1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking ...

Because no breakfast spread is complete without at least one potato-centric dish. Serious Eats / Vicky Wasik We love eating potatoes at any meal, but they really can't be beat at breakfast time ...

This is not your standard midweek meal. So, of course, I tackled it midweek. I used half of a 14-inch baking dish, but this recipe will fit snugly in an 8x8-inch Pyrex dish.

Cook shredded potatoes 6-7 minutes, then flip and cook the other side for 6-8 more minutes. Season with rosemary, salt, and pepper. Add corned beef, onions, and cheese to the pan, and stir to mix.

The secret to crispy breakfast potatoes It really boils down to one thing: par-cooking your potatoes to remove excess moisture. You see, a potato is about 80 percent water.