This quick easy casserole recipe combines two of the best things about any breakfast - potatoes and cheese. Best of all, this is one of those casserole recipes that freeze well, assuming you have any leftovers.
2 cups potatoes, shredded
cup onion, shredded
Salt and pepper to taste
2 cups Cheddar blend cheese, shredded
Butter or margarine for sauteing
- Combine potatoes. onions, salt and pepper. In non-stick skillet, put in a 2-3 tbsp of margarine, enough that when melted there is a layer in the skillet. Add shredded potatoes and onions.
- Press down, let cook for a bit until brown on one side, then cut into section and flip over and press whole thing down again. When that side is brown, flip and press again, add milk, lower heat to low, and cover until milk is all absorbed, add cheese on top.
- Remove from heat and cover for a few minutes until cheese is melted and has worked its way into the potatoes.
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