Tuesday, March 20, 2012

Texas Hashbrown Casserole

Texas hashbrown casserole... or loaded hashbrowns, depending on how you look at it, were a specific request from my boyfriend. I had made them once, and apparently he was wanting more. I can't blame him really, they're so much better than plain ol hashbrowns. Plus, I figured they'd be a perfect combination for the biscuit and gravy cups as well as a GREAT hangover cure for a rowdy St. Patrick's Day. All those Irish car bombs definitely called for a major dose of unhealthy breakfast. We've all been there.


1 medium onion
1 pkg thick cut hickory smoked bacon
1 pkg frozen shredded hashbrowns
1 can salsa (or Rotel)
diced jalapenos
shredded cheese


Brown hashbrowns in oven according to package. Cut up bacon into chunks, fry. Remove from pan (without draining) and place on plate with paper towels to soak up grease. Chop onion and fry in bacon grease until soft, drain and place on plate with paper towels to soak up excess grease. In a casserole dish, mix hashbrowns, bacon, 2 tablespoons diced jalapenos, onions, and salsa. Top with cheese.

Bake at 350 for 15 minutes. Best served with tobasco or habanero hot sauce.


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