Storm the Cassoulet

Bacon and Hash Brown Egg Bake



1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)


In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

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Parmesan Hash Brown Cups


These are perfect paired with breakfast and brunch food, and are also good as a potato side with dinner.


20 oz. Shredded potatoes

3 Green onions

½ cup of parmesan cheese

Kosher salt & black pepper

2 tbsp.of olive oil


Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine 20 oz shredded potatoes, 3 chopped green onions,1/2 cup of grated Parmesan cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss lightly with a fork. Drizzle on 2 tbsp of olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups.

With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

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Sliced and Stuffed Potato




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Sliced Baked Potato



Baking potatoes

Olive oil


Sea salt


Options:  cheese, garlic, grated cheese, herbs, chives


Cut potatoes almost all the way through, drizzle olive oil, butter, some sea salt, and pepper over top and bake @ 425 for 40 minutes.

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Hash Brown Casserole



1 Bag Ore-Ida® Country Style Hash Browns, thawed

1 can cream of chicken soup

2 Cups sour cream

1/2 Teaspoon salt

2 Cups cheddar cheese shredded

1/3 Cup green onions, sliced

1/4 Teaspoon black pepper, ground

2 Cups corn flakes, crushed

1/4 Cup butter, melted


Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash

Browns until well mixed. Spoon evenly into baking dish.

In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.

Bake uncovered for about 50 minutes, or until hot and bubbly.

Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.

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Fluffiest Mashed Potatoes Ever

4 pounds russet potatoes
1 pound Yukon Gold potatoes
3 tablespoons kosher salt plus more to finish
1 cup whole milk
1/2 cup heavy cream
8 whole black peppercorns
3 sprigs thyme or 1 sprig rosemary
2 bay leaves
1/2 cup (1 stick) chilled unsalted butter, cubed
Freshly ground black pepper

Special equipment
Using a food mill keeps spuds light and airy. If you have a ricer, that will work, too.

Fill a large pot halfway with cold water. Peel potatoes and cut into 2″ pieces, adding to pot as they are cut. Add cold water to cover by 1″ if needed. Stir in kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.

Meanwhile, heat whole milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.

Pass potatoes through the smallest disk of a food mill along with butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.

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Sweet Potato and Sage-Butter Casserole



2 pounds sweet potatoes, peeled and cut into 1-inch pieces

1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces

4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted

2 1/2 tablespoons chopped fresh sage

1 1/2 cups whole milk, warmed

Coarse salt and freshly ground pepper

1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)


Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.

Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)

Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

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Crash Hot Potatoes



Red Potatoes

Olive Oil

Kosher Salt

Black Pepper

Herbs (rosemary or chives, etc.)

Optional:  bacon, grated cheese


Begin by bringing a pot of salted water to a boil.  Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Next, generously drizzle olive oil on a sheet pan, to prevent sticking.

When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.  Next, grab your potato masher and gently press down on the potato until it slightly mashes.  Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.

Repeat until all are flattened.

Next, brush the tops rather generously with olive oil.  Salt the potatoes.  Potatoes need salt. Don’t skimp!  Be as generous with fresh ground black pepper.  Chop the herbs pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes,  or until they’re golden and crispy and sizzling.

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