Happy Birthday Alex!
Last night we enjoyed dinner at La Casa De Pedro. Alex is very pleased that you can now buy their fiery hot hot sauce (he used to ask for a container to bring home).This casserole was definitely enlivened with it.
Also, we used Chip-in-Farm eggs and Niman Ranch ham purchased at Russo's.
This was a new recipe for us to try, adapted from a 1991 Better Homes and Gardens cookbook, "Recipes From Country Inns". Thank you to the Park Row Bed & Breakfast for their Honeymooners' Casseroles recipe (we made it one instead of two). We adapted it to our liking and it's one that we'll definitely make again! It is far better than the make-ahead Country Casserole blogged about last month.
Leftovers were packaged up for Nana!
THE hot sauce of choice! Made with habanero and jalapeño peppers.
1 1/2 cups refrigerated or frozen loose-pack hash brown potatoes1/2 cup shredded (or 1/2 bar Cabot) Monterey Jack cheese with jalapeño peppers
4 slices of your favorite ham
3 slices of your favorite baby Swiss cheese
2 beaten eggs (we happened to use 2 medium and 1 large)
1/2 cup half-and-half
1 teaspoon of your favorite hot sauce
Chopped chives or green onions and parsley
Thaw potatoes, if frozen. Use paper towels to press out excess moisture.
Grease (we used Pam) a small 1 qt. (4 cups) capacity baking dish.
Arrange potatoes evenly in the bottom of the dish and bake at 400° for 20 minutes.
Meanwhile, shred cheese and chop ham (we used ham slices but next time we'll chop it).
Remove potatoes from oven and let stand about 10 minutes to cool slightly.
Reduce oven temperature to 350°.
On top of the potatoes, layer Monteray Jack cheese, ham, and Swiss cheese.
Sprinkle on chives and parsley to your liking (we didn't do this but will, next time).
In a small bowl whisk together eggs, half & half and hot sauce. Pour into the casserole.
Bake, uncovered, for 17 minutes or until the center appears set.
Let stand about 5 minutes before serving.
Makes 2-3 delicious servings.
