Inquiring Minds Want to Know--How'd He Do That?

Bill sends:

Since I posted about the Sleep on It cookbook, some of our blog readers and guests have been clamoring for one of the recipes.  So, here goes.

I really like the Never Fail Hashbrowns originally from the Blowin' A Gale Bed and Breakfast (no longer in business).  This is a great recipe for breakfast or brunch.  I've adapted it from what appears in the cookbook.

A hash brown casserole similar to Bill's Never Fail Hashbrowns served in Joseph Oregon at the Bronze Antler Bed and BreakfastNever Fail Hashbrowns (Bill's version)
Serves 8-10

  • 2 pounds frozen hash browns
  • 1/2 cup (1 stick) melted butter
  • 1 can condensed cream of mushroom soup
  • 2 cups sour cream
  • 2 cups grated cheese (I use Tillamook cheddar)
  • 1/2 tsp ground black pepper
  • 3/4 cup chopped sweet onion (like Walla Walla or Vidalia)
  • generous 1/2 cup bread crumbs or anything crunchy and dried like turkey dressing, spicey rice chips, tortilla chips--the idea is they're crunched small but not powdered
  • 2 tablespoons butter (for next morning)
  • 1 tablespoon smoked Hungarian paprika
  • In a skillet, sweat onions over medium heat until translucent.
  • In the meantime, in a medium bowl mix together the soup, cheese, sour cream, black pepper and melted butter.  Add softened onions and mix well.
  • Spread hash browns in a 9x13 inch baking dish.  Remove as much free water as possible.  You'll want them somewhat dry.
  • Spread mixture over the potatoes.  Cover and refrigerate overnight.
  • In the morning, preheat oven to 350 degrees Fahrenheit.
  • In a small bowl, melt 2 tablespoons butter, then add in the crumbs and paprika.  Mix well and spread over top of the dish.
  • Bake until golden brown, about 1 hour.  I like to take the dish out of the oven about 15 minutes before serving and hold it under a warming lamp so the liquids can reabsorb.
  • Cut into appropriate sizes and serve.  Stand back and wait for the applause.

  • Try different brands of frozen hash browns to see which works best for you.  I use OreIda.
  • I use salted butter so I don't need to adjust the seasoning later on.
  • If the dish hasn't browned after an hour, change the heat to high broil and watch it very closely!
We serve this dish at the Bronze Antler Bed and Breakfast usually when we'll have at least 6 guests at the breakfast table.  Sometimes I cut the recipe in half to serve 4 guests nicely.  It's a nice accompaniment to any egg dish--omlettes, eggs to order, etc.  Probably not Eggs Benedict or Eggs Florentine because it has a cream sauce.

Comments for Inquiring Minds Want to Know--How'd He Do That?

Name: Tillamook Cheese Fan Club
Time: Thursday, February 26, 2009

We love parenthetical asides, especially when they include our name. Thanks for using Tillamook cheese to make your mountain of yum just a little bit richer. We made this recipe our Post of the Day at Stop by and see what others are doing with our cheese if you get the chance. Thanks, Jake Ten Pas Tillamook Cheese Fan Club

Name: Bill
Time: Thursday, February 26, 2009

Thanks for the comment. I've always been a Tillamook fan. I remember when the cheese factory was in the "old" place with the long open vats (early 1960s or late 1950s).

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