Written by Nick –
We’ve got a new member of the Nestlé Kitchens team! He’s not too experienced in the kitchen, so we thought he could chronicle his cooking mishaps, adventures and even successes here on our blog. We’ll lend him a hand along the way and maybe you can too!
I’m not a Los Angeles native, but so far I’m loving it. There are great people, the ocean, mountains and don’t forget all the great restaurants (but don’t mention all that traffic)! Honestly, I do eat out more than I should, because the kitchen just isn’t my favorite room in the house. But, there’s no better place for me to learn the ropes than with Nestlé Kitchens.
My first challenge: cook up my favorite meal for my friends. For me, that’s not breakfast, lunch or dinner, but the all-important tailgating meal. Back in the Midwest we would meet at a friend’s house and take turns on the barbeque before we’d sit down to watch the big game. I’ve tried this routine in LA,but there is a time zone problem; beers and brats aren’t the same before a 10am football game! So, I went to Chris to find a breakfast recipe that I could make that would satisfy the spirit of tailgating. She had a ton of suggestions and I settled on the Potato Bacon Casserole (whenever bacon and potato make it into the title of a recipe, I think you have a winner).
I liked this recipe from the start. It didn’t complicate things with tons of steps and most of the ingredients I had on hand. With a prep time of only 10 minutes, I could just pop it in the oven leaving plenty of time to get to the other tailgating activities.
Other tailgating activities like the Beer-mosas. A poor man’s twist on the mimosa, this was perfect drink for my tailgating breakfast. Take a light beer, add orange juice – pretty simple, pretty delicious, pretty perfect for a Saturday (or Sunday if you prefer to watch the pros) day of football.
Ingredients for 6 servings:
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
So, the first tailgate breakfast was a pretty huge success. I wish I had made more because everyone wanted seconds. The only thing I would do differently is bake it longer. My oven seems to always take longer than required. Every recipe I read says ovens vary and adjust time accordingly.
Question: Is there a trick to learn how much longer your particular oven takes? How can I know the variance is the same for anything I bake?
If you have the answer, please post it in the comments below! In the meantime I’ll just enjoy another beer-mosa and bake just a little bit longer.
More breakfast recipes:
Tortilla Scramble With Salsa
Brunch Sausage Casserole