Irish Potato Casserole
- 2 cups frozen shredded hash brown potatoes
- ½ cup melted butter (1 stick)
- 2 eggs, beaten
- 1 teaspoon minced onion
- 1 teaspoon salt
- ¼ teaspoon paprika
- ½ cup milk
- ½ cup shredded sharp Cheddar cheese
Preheat oven to 350°. Butter a 1½ quart baking dish. (Use the butter wrapper!)
In a medium bowl, combine the potatoes, butter, eggs, onion, salt and paprika. Mix well.
Place potato mixture into the prepared baking dish and pour milk over top. Bake in the preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts and is slightly browned.
Makes 6 servings
Source : Allrecipes.com
This was a good side dish, we served it along with the bacon bombe. Tad bit greasy, but a little butter never hurt anyone! The original calls for potatoes, peeled and shredded. As I have a fondness for my knuckles, I went with the preshredded frozen kind. As you have (hot) melted butter, (cold) raw eggs, and (frozen) potatoes, you might have some issues when mixing it all together. I left the premeasured potatoes sit in the bowl on the counter while I got everything else together. Then I alternated adding the butter and egg so that (1.) the butter didn’t instantly solidify where it landed and (2.) the eggs didn’t cook from the hot butter.
I would happily give you the recipe for what could be easily described as “heart attack on a plate”, except there isn’t one. Essentially it is a pork meatloaf that has peppers mixed into it. That then gets wrapped, I mean totally enveloped, in a bacon weave. Then the whole gets tossed on the grill until it is all charred goodness. Here’s a view of the inside: