Bob Correll
R.I.P. 3/31/2022
This recipe was in today's St Louis Post Dispatch.
I have eaten at Sugarfire, and it's great, but I have not had their HBC.
Sugarfire Smoke House Hash Brown Casserole
Yield: 8 servings
2 pounds russet potatoes
½ cup (1 stick) butter
1 (10.75-ounce) can condensed cream of chicken soup
8 ounces sour cream
2 cups shredded mozzarella
10 ounces smoked brisket, preferably with some crisp “bark,” chopped
½ cup cooked bacon, chopped
Salt and pepper to taste
½ cup blue cheese crumbles
Chopped green onion, green parts only
1. Heat oven to 350 degrees. Spray a 3-quart casserole dish with baking spray.
2. Working quickly to prevent potatoes from turning gray when exposed to air, peel then shred potatoes on the large holes of box grater. In big handfuls, squeeze grated potatoes to release excess moisture.
3. In a large, nonstick skillet, heat butter until melted. Drop potatoes into butter, spreading loosely across entire skillet; let potatoes brown without stirring, turning brown and crispy; with a spatula, flip potatoes over and brown other side.
4. Transfer potatoes to a large bowl. Stir in condensed soup, sour cream, mozzarella, brisket and bacon. Taste and season generously with salt and pepper.
5. Spread mixture in casserole dish. Bake for 30 minutes or until hot and bubbly throughout and edges are firm and crusty.
6. To serve Sugarfire-style, sprinkle with blue cheese and green onions and serve hot.
Per serving: 522 calories; 37g fat; 20g saturated fat; 100mg cholesterol; 22g protein; 26g carbohydrate; 2g sugar; 2g fiber; 750mg sodium; 296mg calcium.
I have eaten at Sugarfire, and it's great, but I have not had their HBC.
Sugarfire Smoke House Hash Brown Casserole
Yield: 8 servings
2 pounds russet potatoes
½ cup (1 stick) butter
1 (10.75-ounce) can condensed cream of chicken soup
8 ounces sour cream
2 cups shredded mozzarella
10 ounces smoked brisket, preferably with some crisp “bark,” chopped
½ cup cooked bacon, chopped
Salt and pepper to taste
½ cup blue cheese crumbles
Chopped green onion, green parts only
1. Heat oven to 350 degrees. Spray a 3-quart casserole dish with baking spray.
2. Working quickly to prevent potatoes from turning gray when exposed to air, peel then shred potatoes on the large holes of box grater. In big handfuls, squeeze grated potatoes to release excess moisture.
3. In a large, nonstick skillet, heat butter until melted. Drop potatoes into butter, spreading loosely across entire skillet; let potatoes brown without stirring, turning brown and crispy; with a spatula, flip potatoes over and brown other side.
4. Transfer potatoes to a large bowl. Stir in condensed soup, sour cream, mozzarella, brisket and bacon. Taste and season generously with salt and pepper.
5. Spread mixture in casserole dish. Bake for 30 minutes or until hot and bubbly throughout and edges are firm and crusty.
6. To serve Sugarfire-style, sprinkle with blue cheese and green onions and serve hot.
Per serving: 522 calories; 37g fat; 20g saturated fat; 100mg cholesterol; 22g protein; 26g carbohydrate; 2g sugar; 2g fiber; 750mg sodium; 296mg calcium.
