This weekend I finally recovered from BlogHer and am so excited that Bacon Month is here! Bacon is one of my favorite foods and I can eat it pretty much any time of day. I like mine crispy and crunchy.
I want to share a really simple recipe for bacon hash browns. This is a recipe I developed that does not have soup in it. It makes a great side dish for breakfast or brunch and the bacon is so tasty. While it is not made with eggs, it tastes great served with eggs.
Bacon Hash Browns
2 tablespoons oil
5 cups frozen hash browns
1/2 cup bell peppers, washed and chopped
3 tablespoons chopped onions
3/4 cup cheddar cheese, shredded
1/2 teaspoon butter 6-8 strips bacon, cooked and drained
1/4 teaspoon salt dash of pepper
Preheat oven to 350° . Warm oil in a large skillet over medium low heat. Add frozen hash browns and cook about 5 minutes until brown. If you have a small pan, you may have to do this twice (with half the potatoes each time). While hash browns are cooking, grease a 9×13 baking pan with butter. Set aside.
Then add the cheese and bacon by sprinkling on top of the pan.
Sprinkle salt and pepper over casserole and bake for 10-12 minutes.
These make a wonderful side dish on their own. We like it with a fried egg in our home.
Or, you can make it a nice base for an egg stack.
How do you like your bacon – crispy or soft and chewy? Be sure to check the Bacon Kick off post so that you can enter to win this week’s bacon prize – a copy of Bacon Nation. I am sharing this at these link parties and at The Country Cook Weekend Potluck.
Want a printable copy? There is one here.
I am a huge fan of breakfasts, be sure to check out my other easy breakfast and brunch recipes.