| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Breakfast, Cheese, Eggs, Pork & ham |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Frozen shredded hash browns |
| 3/4 |
c |
Monterey jack cheese |
| 1 |
c |
Fully cooked ham, diced |
| 1/4 |
c |
Green onions, diced |
| 4 |
lg |
Eggs |
| 1 |
cn |
(12 oz) evaporated milk |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Place potatoes in a 8-in. square baking dish. Sprinkle with cheese, ham and
onions. Beat eggs, milk, pepper and salt; pour over all. Cover and
refrigerate for several hours or overnight. Remove from refrigerator 30
minutes before baking. Bake, uncovered, at 350 degrees for 55-60 minutes or
until a knife inserted in the center comes out clean.
Recipe by: Country Woman March/April 1997 Posted to MC-Recipe Digest V1
#522 by lunchuck <jock@third-wave.com> on Mar 18, 1997
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