I can't help but take pictures of them, they are just such great subjects
Friday, December 9, 2011
Tuesday, December 6, 2011
ART + Brunch
A few Sundays ago, we all had a delicious brunch and saw some art by a few great local artists...
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| the artist and son |
Baked Eggs and Hashbrown Casserole
Hashbrown casserole is the perfect potato side dish for a brunch. It can also be prepared ahead of time and baked prior to serving; overall, it is a very easy recipe!
- Hashbrown Casserole
- (Serves 6-8)
- 1 tablespoon olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 4 oz low fat sour cream
- 1 (10.5 oz) can of low sodium condensed cream of celery soup
- 8 oz shredded cheddar and Monterrey jack cheese (put 1 oz aside for topping)
- 1 (30 oz) package of frozen shredded potatoes, thawed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Directions: Preheat oven to 350 F. Spray casserole dish with cooking spray. In a small frying pan, cook onions and garlic with olive oil until translucent (~4 minutes). Pour into a large bowl and add sour cream, celery soup, cheese, potatoes, salt and pepper. Mix well; pour into prepared casserole dish. (Refrigerate if you aren't cooking right away) Top with remaining 1 oz of cheese and bake for 45 minutes or until top is browned and bubbly.
- Substitutions: I like to use half the potatoes and add one shredded zucchini and one shredded sweet potato for color and added nutrients!
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