Each month we will be bringing you a new recipe from the Magnolia Springs Bed & Breakfast. Be sure to check back often, and keep those kitchens ready!
Hash Brown Bake
- 4 cups of hash browns (shredded kind)
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- 6 oz. of finely chopped cooked ham (I prefer honey baked)
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- 3/4 cup (3 ounces) of 4 cheese Mexican blend
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- 5 slices (5 ounces) of swiss cheese
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- ¼ cup finely 5 slices (5 ounces) of swiss cheese
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- ¼ cup finely chopped green bell pepper
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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 |
