3 cups shredded hashbrowns
¾ cup Monterrey jack with peppers or shredded cheddar cheese
1 cup diced ham or Canadian bacon
¼ cup chopped green onion
4 beaten eggs
1 (12-oz) can evaporated milk
1/8 tsp salt
¼ tsp pepper
In greased 2-quart casserole dish, arrange hashbrowns evenly. Sprinkle with cheese, ham, and green onion. Mix eggs, milk, pepper and salt. Pour over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in a 350 degree oven for 40-45 minutes (or 55-60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Serves six.
(For an Italian version, I use 5 eggs; ¾ cup milk; 8 oz mozzarella, and 3 ounces sliced pepperoni.)
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