Loaded Baked Potato Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

I love baked potatoes. I love casseroles. Put them together and you get all the comforting flavors of potatoes, butter, sour cream, bacon, chives, and cheddar cheese.  This is a winner my friends and I promised you will make it often.

 Loaded Baked Potato Casserole

3 large russet potatoes

1/4 cup butter, melted

1/2 cup sour cream

salt and pepper to taste

1 cup cheddar cheese, (shredded)

½ cup Gruyere (you can use Monterey Jack or Swiss too)

3 slices crisp bacon, cooked and crumbled

 1/4 cup green onions, (diced)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reserve two tablespoons of the onion, bacon and cheese for later.  Set aside. Wash your potatoes and prick them with a fork. You can either roast your potatoes in the oven at 400 degrees for about an hour or you can put them in the microwave until soft.  

While the potatoes are cooking, prepare a small casserole dish by spraying it with non-stick cooking spray. I used a 7.5" x 6 baking dish which will feed 4 people easily.

 

 

 

 

 

 

 

 

 

 

 

 When potatoes are finished baking or cooking, take them out to cool enough that you can handle them.  Once cooled, peel and dice them into ½ inch pieces and place in a medium sized bowl. Gently fold in the melted butter.

 

 

 

 

 

 

 

 

 

 

 

Add the sour cream, onions and bacon being careful not to break up the potatoes too much.  Add salt and pepper to taste.

 

 

 

 

 

 

 

 

 

  

Pour mixture into your prepared casserole dish. Cover tightly with Aluminum foil and bake for 30 minutes at 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the oven and top with the remaining cheeses, green onion and bacon.

 

 

 

 

 

 

 

 

 

 

 

 

 Allow to cool for about 5 minutes before serving.

Serve hot and enjoy!

 So good!

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Is it a Sirloin Steak? Is it Veal? Maybe Lamb?

 

 

 

 

 

 

 

 

 

 

 

 

 

What is this?   Is it a Sirloin Steak?  Is it Veal? Maybe Lamb?

 NO!  It’s a Super Butt!  Also known as pork steaks, butt steaks, blade steaks, shoulder steaks, and Boston butt steaks.  Not a chop… as in pork chop.  So much better than that. They are cut from the shoulder of the pig and definitely distinct from a Pork Chop that comes from the loin. Very different.  

 

 

 

 

 

 

 

 

 

 

 

 Pork steaks have more marbling than pork chops, resulting in a tender, richer flavor and juicier texture.  They are richer and more robust compared to pork chops, due to the higher fat content.  They can be fall apart tender when cooked in a slow cooker. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Steaks are flavorful and versatile and offer a delicious alternative to pork chops or beef steak. Much less expensive than both.  Comparison:  Chops or Steak can be as high as $12 a pound. Pork steaks are about $3-$4 a pound. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How do you cook at Pork Steak?

 I do a quick sear in a hot skillet just like I do a rib eye or sirloin beef steak. It’s quick and efficient for achieving a browned crust and juicy interior. I like to use a cast iron skillet that is super hot…smoking hot. You get tender, juicy, and delicious, just like a beef rib eye.

 

PAN SEARED PORK STEAK

 1 or 2 - 16 ounce pork steaks

1 tablespoon vegetable oil

1 tablespoon butter

Salt and pepper

 Season both sides of steak with salt and pepper.  You can use other seasonings but you really don’t need to. Let the flavors come out without a lot of seasoning.  

 

 

 

 

 

 

 

 

 

 

 

Preheat a cast iron skillet for 3 minutes or until very hot.

Add the oil and then the butter until it is starting to smoke.

Add the pork steak and sear 3 minutes on the first side. Then flip the steak and cook 3 minutes more until the internal temperature reaches 165.  Do not overcook or they will get chewy. If you want you can put them in the oven on 350 degrees to finish them off.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Take off the heat and let rest for 5 minutes before serving. Resting allows the juices to redistribute, ensuring a more tender and flavorful steak.  

NOTES:

Cook this hot and fast, like beef. You’ll be searing this on both sides.

Make sure the internal temperature reaches 165 degrees, the safe temperature for pork.

You can finish this in the oven if the outside is seared and you want to avoid overcooking, but still need to bring it up to temperature.

 

Photography is the property of and copyrighted to Welcome Home.

Crispy Hash Brown Cups with Baked Eggs

Crispy Hash Brown Cups with Baked Eggs

I really like this breakfast.  I mean I love bacon and eggs, who doesn’t?  And I love my hash browns extra crispy with some added cheese.  So putting these together is just a fun way to make breakfast and enjoy all my favorite ingredients. These are cheesy and crispy hash browns baked to a golden brown and filled with sunny side up eggs.  So good.  So easy to make.

 

  






Crispy Hash Brown Cups with Baked Eggs

1 (20-oz.) package refrigerated hash browns 

1 cup shredded cheddar cheese 

4 tablespoons butter, melted

6-12 large eggs (depending on how many you want to make)

Preheat the oven to 400 degrees. Grease a muffin tin with cooking spray.

In a medium bowl, combine the hash browns, shredded cheddar cheese and melted butter.  Add salt and pepper and stir until combined. 

 

Divide the hash brown mixture among the muffin tin cups (they will be very full but will shrink as they bake), pressing the potatoes into the bottoms and up the sides of each cup.  
 

  

Bake the hash brown cups for 20 minutes then remove them from the oven and using a dry measuring cup or spoon, push down the centers of the muffins to make enough room for the eggs. Reduce the oven temp to 350 degrees.


 

Crack an egg into each cup and sprinkle some salt and pepper. Bake again at 350 degrees for 12-15 minutes, or until the egg whites have set and the egg is the way you like them.

 

Remove the hash brown cups from the oven and let them cool for at least 10 minutes in the muffin tin before running a sharp knife around the edges to release them. 























Top the hash brown cups with the chopped fresh chives or parsley and serve. 




















Store leftovers in the refrigerator.  Enjoy! 






Photography is the property of and copyrighted to Welcome Home.