Do-ahead breakfasts make mornings flow nicely. Joel likes soup 3 days of the week, so all I have to do is pour it in a pan and let it warm on the stove. Russ & Julie Helgeson spent the night with us, so I tried to find something not too complicated to prepare for the 4 of us. Russ doesn’t care for cheese with potatoes (oops), but the rest of us liked the hashbrown casserole. We ate it with sausage patties, scrambled eggs, and baked apples & dates.
Easy Cheesy Hashbrowns
Spray a 9 x9 casserole with canola oil or whatever you prefer
Spread a layer of frozen* shredded hashbrown potatoes on the bottom.
Sprinkle one cup of cheddar cheese over the potatoes. Add chopped green onion or chives to taste.
Cover the cheese and onion with another layer of hashbrowns. Sprinkle with seasoned salt.
*At this point you can wrap it tightly with plastic wrap and put it in the refrigerator for up to 24 hours. I don’t know if fresh potatoes would turn brown in the refrigerator. My frozen ones defrosted, but stayed "white" overnight.
Bake in a preheated 350*F oven for 20 minutes, covered. Remove the cover and continue to bake another 15 minutes, to let the top brown a little bit.
Baked Apples with Dates
1 apple per person
Peel and core the apples, then cut them into about 8 pieces. Arrange the apples in a "greased" casserole or individual ramekins. Sprinkle apples with a few chopped dates, and pour a little bit of maple syrup over the fruit. If you don’t have syrup, substitute brown sugar and butter. Toasted, chopped nuts would be nice too, if you don’t have allergies to them. Bake uncovered (beside the hashbrowns) 30-35 minutes at 350*F.
If you want to prepare the apples the night before, dip them in lemon juice to prevent browning.