This is one of my favorite make-ahead dishes. There are a zillion versions of it online and I've made dozens of my own, but my first introduction to the brilliance of adding Ranch seasoning was from Plain Chicken and I will forever be grateful!
What nicer thing can you do for somebody
than make them breakfast?" ~Anthony Bourdain
I have used every kind of breakfast meat, every kind of cheese, and both kinds of hashbrowns. Unless you completely forget and don't take it out of the oven, there is no way to mess this up.
Here is my version... at least for today.
16 ounces frozen diced hashbrowns
1 TBSP olive oil
Sprinkle of salt and pepper
2 cups diced ham
1 cup shredded sharp cheddar
1/2 cup shredded Swiss cheese
1 1/2 cups whole milk or half and half
1/2 cup sour cream
1 package Ranch Seasoning
Toss frozen hashbrowns in a small amount of olive oil, salt, and pepper and put in a 13x9 pan
Cook at 350 in oven for 20 minutes or until just starting to brown and let cool.
Mix eggs, milk, sour cream, and Ranch seasoning.
Layer meat and cheese on top of hashbrowns (AFTER they have cooled)
Cover in egg mixture
Cook covered at 350 for 45-60 minutes if not refrigerated, 50-70 if refrigerated. Will be golden brown at edges and the knife will come out of the center clean.
Can be made the night before and refrigerated. Take out of the fridge and let it sit for 15-20 minutes or at least while the oven is preheating.
Makes 8 servings and I love to serve with asparagus, sliced tomatoes, and of course... champagne!
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