Best Cindys Potatoes Recipes

CINDY'S BREAKFAST CASSEROLE

Cindy's Breakfast Casserole image

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

Provided by Cindy in Pensacola

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g

CINDY'S POTATOES

CINDY'S POTATOES image

I made this recipe a long time ago for a family function and now it shows up all the time---everyone calls it Cindy's Potatoes. It goes great with any meat especially ham. Easy to put together and I double the batch for family gatherings. I hope you enjoy it!

Provided by Cindy Regeimbal @CLOU

Categories Potatoes

Number Of Ingredients 8

Ingredients

2 lbs. - frozen hash brown potatoes, cubes or shredded
1 teaspoon(s) salt
1 teaspoon(s) pepper
1 can(s) cream of chicken soup
1 small yellow onion
1 large container of sour cream
2 cup(s) shredded cheddar cheese
1 stick(s) butter

Steps:

Put hash browns in a 9x13 pan. Add salt and pepper and cream of chicken soup and mix thoroughly.
Saute the chopped onions using the stick of butter. Once done pour into potatoes and mix thoroughly.
Spread sour cream on top and then cover with shredded cheese. Bake 1 hour and 15 mins at 300. If you double the recipe bake longer until done.
You can be creative with this recipe. My sister likes to put crushed corn flakes on top. I sometimes add green peppers to the sauted onions. Enjoy:)