Monday, December 7, 2009

The Yummiest Most Requested Brunch Dish

I have no recipe but I will try to tell you what I do -

I use a greased 10x15 pan, but two smaller pans would work just fine. This needs to be made the night before and refrigerated overnight.

Meat Layer:

You can use any breakfast meat for this, sausage, ham or bacon. I use a pound of bacon because I like to use the bacon fat to cook the potatoes and the eggs. And I just love bacon! After cooking I dice it, not too small but so it will still serve easily, and set it aside.

Hash Brown Layer:

I bake several potatoes, usually Yukon Golds because I have them on hand. Then I peel and grate them, or dice in a 1/2" dice. I usually use two cast iron skillets to brown the potatoes in butter and bacon fat in fairly small batches, turning them often until they are crispy and browned throughout. These go into the bottom of the baking pans until a good inch has accumulated.

Egg Layer:

I crack 18 eggs into a large bowl and sprinkle salt and nutmeg onto the top before lightly beating the eggs. These I cook over medium heat in butter and bacon grease, stirring often so the bottoms don't brown and the eggs cook evenly to the soft but not runny stage. The eggs are spread evenly on top of the potatoes.

Assembling the Dish:

On top of the eggs, I spread a cup or more of sour cream. Make sure you use enough to cover the whole dish. Sprinkle the diced bacon on top of the sour cream. Then sprinkle about four thinly sliced green onions over this, and about ten fresh mushrooms, sliced or diced. Finally, spread grated cheddar cheese over the top to cover well.

Cover and refrigerate overnight. Take out in the morning and let sit out for at least 1/2 hour. Bake covered at 350 degrees for an hour, then uncover and bake until bubbling and browned throughout.

Warning - Once you bring this to a brunch, you will never be allowed to arrive without it!


Anonymous said...

yum! We love that egg dish.. and make it for special occasions. -Jon

Zona Wilson said...

I'm glad to hear that, Jon! I miss you guys, but I'm so glad that you are thriving over there.