Hash Brown Bake

  • 4 cups of hash browns (shredded kind)
  • 1/3rd stick of butter
  • 6 oz. of finely chopped cooked ham (I prefer honey baked)
  • 3/4 cup (3 ounces) of 4 cheese Mexican blend
  • 5 slices (5 ounces) of swiss cheese
  • ¼ cup finely 5 slices (5 ounces) of swiss cheese
  • ¼ cup finely chopped green bell pepper
  • 8 eggs
  • ¼ cup water
  • salt & pepper

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes in the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter and bake at 425 degrees for 23-30 min or until lightly brown; cool on a wire rack for 10 min. This can be done the night before and refrigerate.

Combine eggs, water and green pepper. Add salt & pepper to taste as you would for 8 eggs and beat with a wire wisk. Add ham and cheese and blend. Pour mixture into potato shell. Bake at 350 degrees for 50-55 minutes. Let stand 10 minutes before serving. Yield 8 servings

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