| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Oven, Dishes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion, divid |
| 3 |
tb |
Cooking oil |
| 3 1/2 |
c |
Frozen cubed hash brown potatoes |
| 1 1/2 |
ts |
Salt, divided |
| 1/2 |
ts |
Pepper |
| 1/2 |
sm |
Sweet red pepper, chopped |
| 2 |
tb |
Minced fresh parsley |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Shredded swiss cheese |
| 4 |
|
Eggs |
| 1 1/4 |
c |
Milk |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
In a skillet, saute 1/2 cup onion in oil until tender. Add potatoes and
half of the salt and pepper. Cook over medium heat until potatoes are
thawed and softened, about 5 minutes. Pat potatoes into the bottom and up
the sides of a greased 9-in. deep-dish pie plate. Bake at 400 for 20
minutes. Meanwhile, saute peppers, parsley and remaining onion in butter
until tender. Spoon over potato crust. Top with cheese. In a bowl, beat
eggs, milk, paprika and remaining salt and pepper. Pour over all. Bake,
uncovered, at 400 for 30 minutes or until a knife inserted in the center
comes out clean. Let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by
Daphne <djoyce@voyager.net> on Mar 20, 1997
A Message from our Provider:
“This is the day the Lord has made! Be glad!”