1 package (6 ounces) hash brown potato mix*
1/3 cup chopped onion
1/4 cup chopped green bell pepper
8 slice bacon, crisply cooked and crumbled
1 can (8 ounces) whole kernel corn draine, d
1 1/2 cup shredded cheddar cheese (6 ounces)
1 cup milk
5 eggs, beaten
1/2 tsp salt
1 dash of ground red pepper
1 paprika
Directions
*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.)
Heat oven to 350 degrees. Cover potatoes with water and drain as
directed on package except omit salt. Spread potatoes in ungreased
rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell
pepper, bacon, corn and cheese. Mix remaining ingredients except
paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40
minutes or until knife inserted in center comes out clean. 6
SERVINGS; 350 CALORIES PER SERVING. Submitted By SANDY GAMBLE
Servings: 6 servings
Breakfast Potato Casserole Recipe brought to you by Recipe Ideas
Categories: Breakfast; Casserole; Main Dish; Potato; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into the distant past, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. However, mostly, these early records were just primitive hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Closer to modern times, there are a couple of books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food prepared for the upper classes of the time. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the East, including rosemary and coriander. These new herbs and spices created a surge in books on cooking, the majority of which still exist in academic collections. During the succeeding few centuries, the powerful families of Wesstern Europe strove to serve the most extravagent banquests, and as a result the best cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Breakfast Potato Casserole recipe.
