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.

Ingredients:

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

Instructions:


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.

Potato Patties

Oh... I just love the smell of fried food in the morning. These are great to make early, then throw in the fridge and serve cold with ketchup. Everyone has their own version, but my Grandpa used to make these for me... since he was a Saint and the best cook I've ever known, I haven't really changed the recipe.

Ingredients:


2oz. Original Idahoan mashed potatoes
4oz. Garlic Idahoan mashed potatoes
8oz. cream cheese, softened in microwave
2 eggs
3 cups water
1/2 cup Italian style bread crumbs
vegetable oil

Instructions:


In a medium pot, bring water to boil, add in mashed potatoes, cream cheese, and eggs. Reduce heat, stir constantly for a few minutes. Allow mashed potatoes to cool completely. Pour breadcrumbs onto small plate; when potatoes are cool, scoop tablespoon sized portions into you palm and form a rough ball shape. Roll ball in breadcrumbs until lightly coated; form into 1/2 inch (approximately) patty. Fry in vegetable oil until golden brown, flip to other side, fry until golden brown. Lay patties on paper towel lined plate to soak up excess grease.

Some people like these hot, but I think they are SO much better cold... and ketchup is a must.

Tommy's Taters

How fitting that these here taters are one of the first things I can remember my mom cooking growing up... named after a friend who is obsessed with them. Now I put my big girl pants on (literally, these things are not good for the diet) and amped up the recipe so these babies KICK! I'll apologize ahead of time for my lack of real measurements. I hardly measure anything... if you can't eyeball it then go with trial and error!

Tommy's Taters

3lbs russet potatoes, small

1/2 stick of butter

3 jalapenos

1/2 package green onions

small bottle of ranch dressing (squeeze bottle works best!)

1 small can sliced black olives

3/4 bag shredded cheddar cheese

real bacon bits (or real crumbled bacon)

Boil potatoes for 15 minutes. Let cool then slice in 1/4 inch rounds & lay out on baking sheet

slice butter and spread evenly over potatoes (it melts when cooked & helps keep potatoes from sticking... and adds that buttery goodness) next drizzle ranch over potatoes. If you LOVE ranch, use it liberally! Slice jalapenos very thinly (keep seeds for heat) & roughly chop green onions. Spread over potatoes. Next layer cheese, then top with bacon bits & olives. Bake for 20-30 minutes at 350.  

Now if you can control yourself (I can't) and keep from eating them right off the baking sheet, it's easiest to use a spatula to serve with. Serve with a big, fat, juicy steak and we are talking PURE HEAVEN.