| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Shredded hashbrowns; thawed, placed in paper towel, and squeezed until just damp, up to 4 |
| 1/3 |
c |
Melted butter; (I used margarine, could use even less) |
| 1 |
c |
Diced ham; (could use bacon, mushrooms, combo of things, etc.) |
| 1 |
c |
Cheddar cheese; (I used Sargento 6 cheese shredded blend, used more) |
| 3 |
|
Eggs; (probably could use egg substitute) |
| 1/2 |
c |
Half-and-half; (I used 2 % milk) |
|
|
Salt and pepper to taste; (I didn't use salt – ham was salty enough) |
INSTRUCTIONS
Source:OAMC list
Press hash browns into 9" pie plate or quiche pan forming a crust. Drizzle
with butter. Bake at 425 for 30 minutes or until brown. Combine ham and
cheese(or bacon, etc.) Place in crust. Blend eggs, the 1/2 and 1/2(or
milk), and seasoning. Pour on top. Decrease oven to 350 and bake 25-30
minutes. Let stand 5 minutes before serving. Note: This is potentially
freezeable but I haven't tried it as it was easy enough to make quickly.
Posted to TNT Recipes Digest by NavyDoc <NavyDoc@aol.com> on Apr 13, 1998
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