Denver Hash Brown Casserole
Make the day before. Serves 10-12 (can be multiplied easily)
1 cup sour cream
1/3 cup milk
6 cups frozen hash browns
1 cup diced ham
½ cup each of chopped red and green peppers
1 medium onion, diced
Salt and pepper
2 tsp Mural of Flavor* seasoning or thyme or favorite spice mix (Optional)
2 cups shredded cheese (Mexican blend or cheddar or jack or favorite cheese)
Grease 9×13 pan. Preheat oven to 350º
Blend eggs, milk and sour cream. In a separate large bowl mix hash browns, peppers, ham and 1 cup of cheese. Add egg mixture and stir together. Pour into greased 9X13 pan. Top with rest of shredded cheese. Refrigerate overnight. Bake covered at 350º for 30 minutes, then uncover and continue baking for another 20 minutes. Eggs should be set. Insert knife in center. It should come out clean. If not, bake another 10 minutes or until an inserted knife comes out clean. Serve hot.
*The ham, peppers and hash browns are traditional Denver potatoes. This versatile dish can be modified with any kind of vegetable or meat, or can be meatless. Add 1/4 – 1/2 cup diced jalapeños or Anaheim peppers or canned diced chilies to add a little heat. Top with a thin layer of salsa on top before the final cheese. Or let your imagination go and come up with your own modifications to add to the basic recipe.
Adapted from various recipes by Sunni Jeffers, 1978
*Mural of Flavor by Penzeys is a favorite spice mix that goes well with eggs, in casseroles, with any vegetables or meat. Find online at www.penzeys.com.