Sicilian Potato Bake(Hash Browns & Mozzarella)
Submitted by kcm07
Layered hash brown casserole with sliced tomatoes, onions, and stretchy mozzarella, seasoned with oregano and beau monde. A Sicilian-style breakfast bake or hearty side dish.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minHash browns get an Italian makeover in this layered casserole that’s part breakfast bake, part cheesy comfort food.
Frozen hash browns, sliced tomatoes, thinly cut onions, and shredded mozzarella all go into a casserole dish in two generous layers.
Oregano, beau monde seasoning (think celery salt with attitude), and black pepper keep things savory.
A pour of milk over the top helps everything meld together in the oven, creating a bubbling, golden bake with stretchy cheese and crispy potato edges.
Kitchen Tips
- Don’t thaw the hash browns completely. Slightly frozen potatoes hold their shape better during layering and bake up with crispier edges.
- Slice the tomatoes thin so they cook through and don’t release too much liquid into the casserole.
- If you can’t find beau monde seasoning, mix equal parts celery salt, onion powder, and a pinch of ground white pepper as a quick substitute.
- Let the casserole rest for a full 2 minutes after baking. Cutting too soon means the cheese hasn’t set and the layers slide apart.
Ingredients
Directions
Serves 6 to 12, depending upon menu.
Prepare a shallow 6 cup casserole with a little margarine or spray oil.
Layering in order listed, place first 7 ingredients in casserole; use half the amounts for the first 4 ingredients (those marked ‘divided').
Then layer the remaining amounts of the first 4.
Pour milk over top.
Cover with foil, but loosely, so steam can escape.
Bake at 425 degrees F for 25 minutes.
Remove foil. Bake 5 more minutes.
Remove and let stand a minute or two before cutting.
Beau monde is a seasoning salt whose main component is celery salt.
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