Weekend Baked Hash Browns

Ingredients

• 3/4 lb bacon
• 2 tablespoons vegetable oil

• 1 (20 ounce) package simply potatoes brand shredded hash browns
• 2 cups grated cheddar cheese
• 10 large eggs, lightly beaten
• 1/2 cup milk
• 1/3 cup chopped green onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8-12 drops hot pepper sauce

Directions

1. 1

   Cut bacon into 1/2" pieces; fry in large skillet until crisp; remove and drain on absorbent paper; discard all but a very small amount of bacon fat from skillet.

2. 2

   Add vegetable oil to lightly cover bottom of skillet; heat to medium-high; add hash browns and fry (spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes) until brown.

3. 3

   Remove hash browns from skillet, spreading them into a 9x13 baking dish that has been lightly sprayed with no-stick cooking spray; spread half the bacon and half the cheese over the hash browns.

4. 4

   Beat eggs, milk, onions, salt, pepper, and hot pepper sauce together then pour over the hash browns, bacon, and cheese; press the bacon and cheese evenly down into the hash browns and egg mixture with the edge of a spoon or clean fingertips; top with remaining bacon and cheese.

5. 5

   Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12-15 minutes.

6. 6

   NOTE: I often use Simply Potatoes® "Southwest Style Hash Browns" for a spicier breakfast casserole.