To all my dairy-free friends, I’m sorry, this is not dairy-free, but to those who can eat dairy, this Salsa Verde Egg Casserole with Verde Cream is delicious! I had a houseful of guests recently and hadn’t planned my breakfast meals very carefully. Quickly perusing the refrigerator, I found eggs, cheese, sour cream, and Italian sausage. A skim through the pantry brought out a jar of salsa verde, an onion, and dehydrated shredded hash browns. This is always risky business trying to create a new recipe when you have guests, but other than cold cereal or becoming a short order cook, I really didn’t have another option. Fortunately for me, it was a hit and some guests even asked for the recipe! I told them I would blog it, so here it is. If you find yourself with ample time to prepare ahead, you may want to try my Prosciutto and Kale Frittata with Smoked Paprika.
I used dehydrated potatoes and rehydrated them before adding them to the egg mixture but you could easily shred your own or use frozen. The two ingredients to fully cook before adding to the egg mixture are the onion and the Italian sausage.
Salsa Verde is a fairly mild salsa made from tomatillos. I decided to plant tomatillos in my garden one summer. They are very prolific! I allowed the plants to go to seed once I had used as many tomatillos as I needed. The next spring I had tomatillos popping up all over in my yard! The seeds had blown and propagated and made quite a mess, so if you decide to grow tomatillos, it might be a good idea to pull the plants once you’re done, saving some seeds for next years crop.
I think I was very fortunate this time. I’ve tried creating recipes while having guests over and the end result has not been as well in my favor. So when I say it is risky business, that’s just what I mean!