Recipe(tried): Hashbrown Caserole

This is my first time to share a recipe. I hope you like it. Gail from Chester Arkansas.

I bootlegged this recipe from a combination of two San Francisco Bay area resturants. The hashbrowns, which I bake instead of frying are a take off of the hashbrown's from Menlo Park's Late For The Train.

I wash and trim and cube (one half inch) the half dozen potatoes. In a large bowl I toss the potatoes with about a tablespoon of olive oil. Then I add about two tablespoons of Tamari sauce (or light soy sauce). I toss these raw potatoes and "dressing" until all the potatoes are coated. I then furhter season then with about a half cup of finely minced onions. (If I am in a hurry I just use Mrs. Dash) This is spread on a jelly roll pan and put in a 400 degree oven. I stir the potatoes about every 10 to 15 minutes until they are brown.

Now I take from Hobbie's Resturant (a small chain of resturants) and turn these in to "De Anza Brown."

Use large caserole dish or individual au gratin dishes.

Put in a thin layer of the hash browns. Sprinkle grated cheese over these. Make a second layer and more cheese. Put this in a 350 degree oven until the potatoes are hot and the cheese is melted. This may take no more than 7 or 8 minutes.

Serve this topped with a good tomato salsa. I prefer La Victoria's Salsa Suprema. Then add some guacamole or sliced avacadoes. And finally a dollop of light sour cream. This is a great dish for brunch, lunch or even a casual dinner.