Hash Brown Breakfast Casserole (Patatesli Kahvalti Kaserolu)

Hash Brown Breakfast Casserole (Patatesli Kahvalti Kaserolu)

4 eggs

½ cup of milk

3 cups chopped potatoes (hash browns)

2 green onions, sliced

2 turkey frankfurters, sliced

2 tablespoons butter

A pinch of black pepper

1 cup mild cheddar/Monterey cheese, grated

Wash the potato pieces under cold water and dry them. Take the butter in a large, ovenproof pan and cook the hash browns, turning them halfway through cooking, for 10 minutes. Stir in the green onions, turkey franks, salt and pepper. Cook for 2-3 minutes over medium heat.

Mix together eggs and milk. Pour the egg and milk mixture over the hash brown mixture. Top with cheddar/Monterey cheese. Use a wooden spoon to fold the egg and cheese into the hash brown mixture.

Bake at 190°C (375°F) for 10-15 minutes uncovered, or until the casserole is set when you try to move it and a toothpick comes out “clean”.

Let the breakfast casserole sit for about 5 minutes to harden a bit.

Cut into wedges and serve. Serves 6 people.



4 eggs

½ are bardagi sut

3 cups grated potatoes

2 green onions, chopped

2 turkey sausages, chopped

2 tablespoons butter

½ teaspoon sea salt

A pinch of black pepper

1 cup citron/Monterey cheese, grated

Wash the grated potatoes and dry them with absorbent paper. He put the butter in a large oven-proof pan. Add the grated potatoes and cook over medium heat for 10 minutes, stirring occasionally. Add the green onion, turkey sausage, salt and pepper. Cook over medium heat for 2-3 minutes.

Beat the egg and milk in a bowl. Press mixture evenly into cooked potato mixture. Add the grated citron/Monterey cheese on top and spread it over the potatoes with the help of a wooden spoon.

Preheated Bake at 190°C, uncovered, for 10-15 minutes or until the casserole hardens. If the pan appears hard when shaken lightly, or if poked with a toothpick it comes out clean, it is cooked.

Let it rest for about 5 minutes, cut it into cake slices and serve hot. It is for 6 people.


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