(FOX19) - Goetta Potato Casserole
Submitted by Debbie Knueven Gannaway
From Gramma Debbie's Kitchen at Findlay Market
- 1 lb. Goetta
- 8 Frozen hash brown potato cakes
- 2 cups shredded cheddar (or your choice of cheese)
- 4 Eggs
Preheat oven to 350˚.
Grease an 8 or 9 inch baking dish.
Lay 4 of the potato cakes in the bottom of the dish.
Slice the goetta and lay it over the potatoes.
Sprinkle half of the cheese over the goetta.
Repeat layers of potato cakces and goetta.
Whisk the eggs with a teaspoon of black pepper and a splash of milk.
Pour over the goetta and tilt the pan so it spreads across the bottom of the dish.
Sprinkle the remaining cheese over all.
Bake for about 35 min, until hot and bubbly and the eggs have set.