I
have no idea who Schwartz is, but his hashbrowns are AH-MAZING!
We
used to have this dish for Christmas morning breakfast. It is great because you
can make it the day before then when you get up to open presents you toss it in
the oven and it bubbles away for a 90 minutes, plenty of time to get through
all those gifts!
We
usually served it with some fried ham and some fresh fruit.
These
potatoes are rich and creamy and sooooooo delish!
The
crispy top is my favourite!
What
you need,
1
bag frozen hashbrowns, the small cubed kind
1
cup sour cream
1
can cream of mushroom soup
¼
cup melted butter
1
cup grated cheddar cheese
½
cup grated Parmesan cheese
Thaw
the hashbrowns in the bag on the counter for about 10 minutes.
In
a large bowl stir together the sour cream, mushroom soup, butter and cheddar
cheese.
Fold
in the hash browns until coated.
Put
the hashbrowns in a large baking dish and sprinkle with the Parmesan cheese.
Cover
with tin foil.
Now
you can stash it in the fridge overnight if you want or you can cook it right
away.
Bake
in a 350 degree oven for about 1 hour to 90 minutes. If you cook it right away
an hour is probably lots, straight out of the fridge will take more like 90 minutes.
Remove
the foil for the last 15 minutes of cooking to brown up the top.
I
always turn on the broiler for 3 or 4 minutes at the end, to really crisp up
the top, since that is my favourite part!
There
you have it, a perfect Christmas morning breakfast.
Plus,
after it is cooked, the oven is all pre-warmed and ready for that Christmas
Turkey!!
Enjoy!
Jen
I really don't know where this recipe came from, we have been making it for years!!
Its a good 'ol recipe from the "Bridges" cookbooks! Yum! I assume since you made these recently it isn't going to be your xmas morning breaky! What you having?
ReplyDeleteOMG an ultimate favorite here!!!! I must make them like tomorrow lol. I first had them at Bobbi's many many too many years ago and yep its a Best of Bridges alright!! Can you still buy those cookbooks I wonder?? Maybe I should make this for Christmas brunch!! I want them right now though lol. Sooo rich but sooo good. I love that you posted this recipe JennyB cause I have not thought about them in a long time!!! Another great post!!
ReplyDeleteGahh those security filter thingies are getting so hard to read for me then Savanna sidles over and is all super fast and correct. Yeesh I am getting old. lol
ReplyDeleteI bought (Hash Browns) Rissoles...are they the best for this recipe?
ReplyDeleteCan I freeze Schwartz's before it is cooked
ReplyDelete