One of many things that I love about weekends is that at my house it always involves a Sunday morning breakfast for the family. Pancakes, waffles, omelets or my favorite, a hash brown casserole. It’s a great break from the normal weekday breakfast ritual and a chance to slow down and catch up with family.
I missed our family tradition this past weekend. We were fishing on Henry’s Lake, a pristine and renowned blue ribbon trout lake close to West Yellowstone. Fishing was slow so I had lots of time to consider new recipes while I waited for my little orange indicator to disappear below the water. Why not have breakfast for dinner? I wanted to make something quick and easy but hearty enough to feed hungry fisherman.
My family loved it! All the meal required was a quick 10 minutes of prep and 25 minutes of baking time. The beauty of this meal is the versatility of the added ingredients. Use your favorite breakfast protein or in my case, what was on hand. Bacon, sausage, you name it. Same story for the veggies – use your family’s favorite
Idahoan Breakfast for Dinner
1 package Idahoan Steakhouse Cheesy Hashbrowns
2 Tbsp butter
½ cup milk
½ red bell pepper, diced
½ can quartered artichoke hearts, drained
1 cup ham, diced
3 eggs, stirred
- Preheat oven to 450°F.
- In 1 1/2 qt casserole dish, combine potatoes, contents of sauce pouch, butter, and 1 3/4 cups boiling water.
- Add milk and stir to combine.
- Stir in the red bell pepper, artichoke hearts, ham (or whatever stir-ins you’re using) and eggs.
- Bake uncovered for 25 minutes.
- Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes, then serve.