Hash Brown Casserole
Recipe from Smithfield

A delicious breakfast casserole you can make the night before.


Hash Brown Casserole

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Ingredients
  • 1  pound
    Smithfield Smoked Pork Chops, diced
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  • 2  tablespoons
    butter
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  • 1/2  cup
    yellow onion, chopped
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  • 4  cups
    frozen shredded hash browns
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  • 8  cups
    diced French or Italian bread, crust removed
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  • 2  cups
    (1/2 pound) grated Romano cheese
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  • 2  cups
    (1/2 pound) grated Gruyere cheese
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  • 2 1/4  cups
    whole milk
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  • 8  large
    eggs
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  • 2  tablespoons
    Dijon mustard
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  • 1  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1/4  teaspoon
    freshly grated nutmeg
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Directions
1.
Spray a deep 13x9-inch casserole with vegetable oil cooking spray. Place the bread cubes in the bottom of the casserole pan.
2.
Melt the butter in a large frying pan. Add the onions and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes. Spread the onions and hash browns evenly over the bread cubes.
3.
Saute the smoked pork chops pieces (you can use the same pan you used for the hash browns). When the pork chops are warmed up, distribute them evenly over the hash brown mixture.
4.
In a large mixing bowl combine the milk, eggs, salt, pepper, nutmeg, and mustard, whisking briskly to combine. Slowly pour over the pork chops and hash brown mixture and top with Romano cheese and then Gruyere cheese. Cover with plastic wrap and chill overnight or at least 8 hours.
5.
Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake the casserole uncovered for 45 to 50 minutes until puffed and golden brown.
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