Prep 40 mins
Cook 40 mins
Wonderful for a weekend brunch. My whole family absolutely loves it. Lots of flavor from the onions, chives, and bell pepper. There are lots of variations of this recipe but I like that this one uses milk instead of sour cream or cream cheese which are high in fat and this one still has just as much flavor. It came from Debbie Macomber's Cedar Cove Cookbook that a friend got me for Christmas. I only switch the whole milk to 1 % and keep the skillet at medium-low instead of low when making the sauce. Can easily be doubled to serve more people. When I do, I use a 12 oz package of bacon and a 1 lb 14 oz bag of hash browns since that's what they usually come in anyways. Also, the easiest way to snip the chives is with kitchen scissors. So much faster than with a knife! Enjoy!
- 8 ounces bacon
- 1⁄2 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 1 lb frozen hash brown potatoes
- 1⁄2 cup snipped fresh chives
- 1 1⁄4 cups shredded sharp cheddar cheese
- 1. Preheat oven to 350 ° F. Butter an 8-inch-square glass baking dish.
- 2. Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper-towel-lined plate In same skillet over medium-low heat, cook onion and pepper in bacon dripping 8 minutes, until softened, stirring often.
- 3. Keep skillet at medium-low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to a simmer, about 5 minutes, stirring often. Crumble bacon into mixture.
- 4. Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining ¼ cup of cheese. Bake 40-50 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.
Anticipating the fact that my wonderful husband is not much of a cook and breakfast was going to be needed for this morning (Mother's Day), I decided to make this last night, except the baking, so I wouldn't be stuck cooking. This morning I just threw it in the oven. This was very good. I cut the milk in half and added salt and pepper. Was very flavorful and easy. Will definitely make again.
These were OK for us. Next time I think I would omit the milk and flour and just add the cheese right to the potatoes. We also thought it needed a lot of pepper and some salt. Made for Spring PAC 2011.