Breakfast Potato Hash – a “brinner”!!

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By Nancy Buchanan

22 comments

5/9/2011

by Nancy Buchanan on September 5, 2011

It’s official.. summer is over. At least according to the calendar.

Yup, according to the calendar, fall has arrived. And with it… the return to “the schedule”.

Whether you have kids in school or not,  you can feel the change. The pace is picking up  and those little squares on your calendar are sporting more entries. And just as my calendar is filling up, so is my brain- which means there is less room for thinking about food. I know, I know, “how on EARTH is that possible”? But sadly, it is….

Which isn’t to say of course that I am content to eat lackluster food. Au contraire!!! Nope, I still want (and my family expects!!) great tasting food!! So what is a time and brain challenged person to do?? Well, in honor of our “first week back to school”  I thought I’d post some recipes that require little thought (or planning!!) but that  definitely deliver in the flavor category. These are the types of dishes that you can make when you frankly can’t think of WHAT to make… and over the next few weeks, well, that is gonna be me!!

Ok, so what’s with this “brinner” word anyhow? Well, that’s exactly how I’d classify this dish – it works great for breakfast but it also works great for dinner. For breakfast, just add a side of fruit and you’ve got a hearty breakfast, add a salad of greens with your favorite vegetables and you’ve got an easy and filling dinner – which is what “brinner” dishes are all about!

Breakfast Potato Hash – a “brinner”!!

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

Yield: 8 servings

This can be assembled the day before and refrigerated. If using your own roasted potatoes and peppers serve them as a side dish earlier in the week and make extra to use in this casserole. The typical Potatoes O'Brien doesn't have much in the way of peppers and onions so feel free to add more to the casserole!

Ingredients

  • 4 cups roasted red potatoes
  • 1 1/2 cups roasted assorted bell peppers and onions
  • OR - 1 pck. of Traders Joes Roasted Potatoes and Peppers or
  • Frozen Potatoes O'Brien
  • 8 eggs
  • 1 cup milk or half and half
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups shredded mexican blend cheese (or cheddar and jack)

Instructions

  1. Pre heat the oven to 350 degrees.
  2. Grease a 9 x 13 inch casserole dish.
  3. Place the potatoes and onions in the dish.
  4. In a medium bowl mix the eggs, milk/half and half with the cumin, chile powder, salt and pepper.
  5. Add 1 cup of shredded cheese to the egg mixture and pour over the potatoes. Top with the remaining cheese.
  6. Bake, uncovered for 30 -40 minutes until cheese is browned and eggs are set.
http://www.acommunaltable.com/breakfast-potato-hash-a-brinner/

 

 

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{ 22 comments… read them below or add one }

Sylvie @ Gourmande in the Kitchen September 6, 2011 at 12:59 am

I need to have breakfast for dinner more often! This sounds wonderful.

Reply

Nancy September 6, 2011 at 10:23 am

During La Crosse season we have breakfast for dinner a lot – so easy and definitely hits the spot after sitting on the bleachers and freezing!!

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Barbara | Creative Culinary September 6, 2011 at 7:33 am

How lucky am I to have some leftover mashed potatoes. I made extra so I could do a couple of quick potato pancakes this morning but this looks OH so much better.

I have long associated ‘Brinner’ with putting a breakfast type dish on the table for dinner. It is such a part of our family lexicon that my grown children will say it like it’s a word others use much like Brunch. Obviously we are family. :)

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Nancy September 6, 2011 at 10:23 am

Definitely Barb!!! Breakfast for dinner was always my kids favorite… and still is!!!

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Dorothy at Shockinglydelicious September 6, 2011 at 8:33 am

Looks great! Needs Hatch chiles!

Reply

Nancy September 6, 2011 at 10:24 am

This would be awesome with Hatch chiles (but really, except for desserts, what isn’t??)

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Marla September 6, 2011 at 10:27 am

Nancy, thanks for taking some of the heat off during this crazy time of year! Love brinner. This is perfect for any time of day.

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Brooke @ Food Woolf September 6, 2011 at 12:08 pm

Nothing better than breakfast for dinner. Something so comforting about it. Thanks for the recipe inspiration!

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Magic of Spice September 6, 2011 at 3:36 pm

Excellent… “brinner”, love it! I do enjoy breakfast for dinner, more often that at breakfast usually :) Fantastic recipe, looks delicious!
Hope you are having a great week Nancy…

Reply

Mary Ann September 7, 2011 at 7:35 am

This makes me what to have a brunch party….I think when our whole family is together for Thanksgiving. Thanks, Nancy!

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Nancy September 7, 2011 at 3:49 pm

I am so ready for fall and definitely for lazy Sunday brunches!!

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Karly September 8, 2011 at 7:09 am

I love brinner! This looks like a good one!

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Nancy September 8, 2011 at 12:14 pm

Thanks Karly!!

I do too!! This recipe is really a no brainer and really is good!

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Tres Delicious September 8, 2011 at 7:18 am

I used to take potato hash as breakfast. Next week, I’m gonna have it again.

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Nancy September 8, 2011 at 12:12 pm

Good for you – hope you enjoy it!

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alyce@culinarythymes.com September 8, 2011 at 11:17 am

Sounds like a great “brinner.” Love it.

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Nancy September 8, 2011 at 12:09 pm

Hi Alyce!!

It definitely is!! Thanks for stopping by the Table!!

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egb September 12, 2011 at 8:06 pm

I love brinner! This hash looks awesome. Good post.

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Nancy September 14, 2011 at 5:34 pm

Me too!! I especially love it when it’s this easy!!!

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Quyen - Kitchen Runway September 21, 2011 at 11:34 pm

Yum…I love the idea of a no brainer meals that are easy to whip up and can be eaten at anytime during the day! Yay for brinner!

Reply

Stephanie April 21, 2013 at 7:26 am

If using frozen hash browns, do they need to be cooked or thawed first? Looks delish!

Reply

Nancy April 23, 2013 at 10:41 am

Hello Stephanie!

No need to cook the hash browns or even thaw them!!!

Reply

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