My thoughts: Had I not messed up? Probably pretty good. I'm a dummy and when halving the recipe I forgot to half the sodium. Instead of only using 1/2 can of the condensed cheddar soup . . . oh I used the entire thing. And I'm pretty sure I over salted as well. Leaving this dish saltier than the Great Salt Lake itself. Eghads. But my cute husband had two or three servings anyway and said I "did a good job, maybe just less salt next time." Problem is I've now ruined it for me, so I don't know that there'll be a next time. However, having said that, my husband thinks it would have been one of his fave dishes had I not over salted. So you decide.
What I didn't love: the texture of the condensed soup. But again, I added too much. So totally my fault for this one.
ingredients (already halved)
14 oz frozen hashbrowns
1/4 t garlic salt
1/8 t pepper
1/2 can condensed cheddar cheese soup
1/2 lb bacon, cooked and crumbled
6 eggs, lightly beaten
1 T butter
1 cup cheddar cheese, shredded
In a large skillet, prepare hashbrowns as directed by package. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set aside 1/2 cup bacon; sprinkling remaining bacon over soup. In a bowl, whisk eggs. In another skillet, heat butter until hot. Add eggs; cook and stir over medium heat until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake at 350 for 20-25 min or until cheese is melted.