This breakfast casserole is ideal for a lazy weekend morning or a holiday. It takes a little time to get the bacon crispy and make the hash browns but the investment is well worth it. It can also be made a day or two in advance, cooked most of the way, and then finished later on a busy morning. This recipe easily feeds six and makes fantastic leftovers, too.
- 12 Tyner Pond Farm eggs
- 1/2 Pound Tyner Pond Farm bacon
- 1/2 Pound Tyner Pond Farm link sausage
- 1 cup sharp cheddar cheese
- 1/4 cup milk
- 6 scallions, diced
- 4 medium potatoes
- Tyner Pond Farm lard
- Small red onion, optional
- Salt and pepper, garlic powder, parsley and dill, or preference
1. The key to pretty much everything is bacon. Bacon should be crispy and the best way to get crispy bacon is to cook it very low for half an hour or more. It's also a great test of self control to let bacon cook for thirty minutes without eating it.
2. Cut the bacon in half and place in double layers to cover the bottom of a skillet. It's ok if it overlaps, there will be plenty of heat to go around. Set the burner to medium-low and cook for fifteen minutes, turn, and wait another ten minutes. The bacon will be slowly cooking in the rendered fat with very little popping. If it's popping or splattering the heat is too high. Start moving pieces around to get the uncooked parts to the middle. When it's done it'll be deeply colored and super crunchy. Leave it to drain on paper towels.
3. While the bacon cooks, place the sausage links in a skillet and add half an inch of water. Set the heat to medium and let the sausage cook while the water evaporates, turning once or twice. This way the sausage cooks without burning the casings. After the water cooks off, turn the links a couple more times to add color. Remove from heat and set aside.
4. While the bacon cooks and the sausage simmers, it's time to use a slicer on the potatoes. I'm using a small julienne blade to make quick work of four peeled medium potatoes. Place the slicer on top of a large bowl that's half full of cold water. Always use the safety guard when using a slicer.
5. Two minutes later, here's a bowl full of matchstick potatoes. These need to soak to remove the starch or they'll turn into a discolored, oxidized, gelatinous blob instead of crispy hash browns. Replace the cloudy water several times over the course of ten minutes.
6. Drain the potato sticks and spread over layers of paper towels to dry. Blot the top with additional paper towels. Heat a large griddle on medium high heat and add a heavy tablespoon of Tyner Pond Farm lard.
7. Add the potato sticks to the hot griddle. I decided to use a small red onion and ran it over the slicer, too, to dice. Mix the potatoes around to distribute the lard.
8. Continue to mix periodically while letting the heat cook away moisture. Start adding a pinch of salt and a few turns of the peppermill each time. The potatoes will begin to reduce and brown.
9. Preheat an oven to 350 degrees.
10. While the potatoes finish browning, use a bit more Tyner Pond Farm lard to grease a baking dish.
11. Break the bacon into pieces, slice the sausage, and dice the scallions.
12. Crack and season the eggs. I add slivers of scallions along with salt and pepper, garlic powder, parsley, dill, and a quarter cup of milk. I'm using ten eggs here because let's face it I'm a couple eggs short of a dozen.
13. Line the bottom of the greased baking dish with the hash browns and spread around most of the bacon, sausage, scallions and cheese. Blend the egg mixture together and pour on top.
14. Place the baking dish on the center rack of a preheated oven and cook for 35 minutes. When finished, remove from heat and let rest for five minutes before serving. Sprinkle on the remaining bacon, sausage, scallions and cheese. I like to drizzle on a little hot sauce, too, when serving. Enjoy!
See Scott's recipe for the Perfect Grass-Fed Burgers with Indiana Sweet Corn.