Hash Brown Casserole Recipe with Keith Snow

Hash Brown Casserole Recipe By: Keith Snow What you eat for breakfast sets the tone for the rest of your day, so you might as well make it a good one, right? Keith Snow takes you through the steps to creating your own delicious breakfast in the form of a hash brown casserole using your shelf-stable food. Prep: 10 min | Bake: 22 min | 6 Servings

• 1 1/2 cups Emergency Essentials Hash Brown Potatoes
• 1 1/2 cups boiling water
• 2 tbs Emergency Essentials Freeze-Dried White Onion Flakes
• 1/4 cup Emergency Essentials Freeze-Dried Cheddar Cheese
• 2 tbs Emergency Essentials Chicken Gravy Mix
• 1 tsp salt
• 1/4 tsp black pepper

Directions

1. Add 1/2 cup warm water to cheddar cheese in a small bowl. Stir and let sit for 5 minutes.
2. Add hash browns, onions, salt, pepper, chicken gravy mix, and rehydrated cheddar cheese (plus soaking liquid) into a large work bowl. Add boiling water, stir well, cover, and let sit for 10 minutes.
3. Pour contents of the bowl into a casserole dish and bake in a preheated 350 degree oven for 22 minutes.
4. Serve with eggs, bacon, or other breakfast treats.

Did you make it? Let us know how it turned out!