For dinner tonight I was trying to find a way to use the Southwest Hash Browns (BOGO deal) I bought by mistake last week.  Since Fireman is out for the night Peanut and I are having breakfast for dinner.  I looked on the Simply Potatoes website and one of the recipes caught my eye.  I altered it to meet my vegetarian needs, so I thought I would share it with all of you.

Mexican Veggie Potato Casserole

based on Simply Potatoes’ Mexican Sausage Potato Casserole


  • 1 bag Simply Potatoes’ Southwest Hash Browns
  • 2 small zucchinis, shredded
  • 1/2 broccoli, chopped (more would have been better, but this all I had)
  • 2 1/2 cups Mexican mix cheese
  • 4 eggs (more if you drop them on the floor like I did)
  • 1 cup of milk


  1. Preheat oven to 350°F.
  2. Place 1/2 bag of Hash browns into a greased 9 inch baking dish.
  3. Add 1/2 of the zucchini and broccoli.
  4. Add 1 cup of cheese
  5. Repeat directions 2-5.
  6. Beat eggs and milk together and pour over casserole.  (Be sure to stay away from the edge, or your dog might enjoy licking up the mess like mine did.)
  7. Cover with aluminum foil and bake for 45 minutes.
  8. Add remaining 1/2 cup of cheese and bake for an additional 10-15 minutes.

What did we think?

I thought it was a pretty good use of the ingredients I had on hand.  I did think it was a little spicy for my liking, but that was to be expected.  Also, I would strongly suggest squeezing the excess liquid out of the zucchini as it was a little more watery than I would have liked.
Peanut ate the whole bowl with only one reminder that she was supposed to be eating dinner.
Overall, I’d say not bad, but in the future, I will make sure I get the regular hash browns instead.