Dear potheads: If you have come across this page because of an Internet search on “Newfoundland hash” please be advised that this is a baked dish for eating: not a dish to get you baked. ;)
This is a delicious hash brown casserole that was sent by Michael’s Aunty Elizabeth out on “the Rock”, and it’s original name is Bernice’s Hash Browns. But since I haven’t a clue who exactly Bernice is, I call it Newfoundland Hash. :) There are no fresh ingredients in this dish, but nonetheless, it’s bloody delicious and even my salad-loving-friends can’t help but wolf down a few fork-fulls before reaching for more arugula.
A delicious and easy side to make if you are hosting a brunch. We make it on Christmas Eve and then stick it in the oven on Christmas morning so we have something to eat along with our Toblerone for breakfast. YUM!
8 cups thawed hash browns (just buy your favourite frozen brand – the small cut/cubed size potatoes)
1/2 cup melted butter
1/4 tsp pepper
1 tsp salt
1/2 cup chopped onion
2 cups old cheddar cheese (pre-grated in a bag works great)
1 can undiluted cream of mushroom soup
1 can of evaporated milk
2 cups crushed corn flakes (NOTE: about 5 cups uncrushed)
1/4 cup melted butter
Combine first 8 ingredients (everything up to the corn flakes); mix in a bowl with spoon. Place in a greased casserole dish. Mix corn flakes and 1/4 cup melted butter and pour over dish. Bake at 350 for 45 minutes; cover the first 1/2 hour and uncovered the last 15 minutes.
Hint: Making this ahead is a great idea, but don’t add the corn flakes & melted butter until you are ready to put in the oven, otherwise the corn flakes will get soggy in the fridge while the casserole is stored.