I know Christmas is long past, but this is the first chance I have had to edit my photos and write the recipe for our traditional family brunch recipe.
My grandson Blake wanted me to teach him how to make this. I had planned on letting him help me but he was in New York playing his trombone in the Pin Stripe Bowl.
I have had other requests for the recipe too so I hope those of you who wanted it will find this post!
For 7 hungry people you will need:
One pound Oscar Meyer regular sliced bacon
1 pound fresh mushrooms,sliced
4 Tablespoons butter
28 ounce package frozen OreIda Potatoes O'Brien
2 T water
8 ounces grated cheddar cheese
Lawry's seasoned salt
1. Cut bacon into 1 inch segments and fry until crisp.
2. Remove from fry pan and set aside.
3. Fry mushrooms in the bacon grease that is left in the pan.
4. Brown mushrooms so they are cooked al dente. Remove from pan and set aside.
5. Add butter to the remaining grease in pan.
6. Put entire package of Potatoes O'Brien in the pan.
7. Cook until potatoes are crispy and brown on the outside and cooked on the inside.
8 Put bacon and mushrooms back in the frying pan.
9. Mix eggs and water until well combined.
10. Pour eggs over potato mixture.
11. Season with Lawry's seasoned salt.
12. Stir and turn mixture and let eggs cook until set and done.
13. Sprinkle cheese on top and stir into mixture.
14. Cook until cheese is melted.
15. Serve to your hungry guests. Complete the meal with the rest of the menu.
16. We make a fruit salad by starting with a can of some type of fruit cocktail. We cut up and add whatever fruit we have on hand. We always use this bowl to serve it.
17. We mix cranberry juice and orange juice half and half and serve it from this pitcher.
18. We always serve some sort of pastry - either home made or from the bakery. Since we now have a German bakery in town that makes Danish Kringle we chose Turtle and Cherry Kringle to complete the menu.
This year we also learned it can be refrigerated and reheated and is just as good. We took out a portion for Blake who arrived the next day and he said it was every bit as good as fresh.
This is also a great thing to serve anytime you have a group for brunch. It would make an excellent Easter brunch too.