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.
Never Fail Hashbrowns (Bill's version)
- 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!