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Hash Brown Bake




Source of Recipe


Southern Living Annual 1995






Recipe Introduction


A great make-ahead breakfast or brunch item. I sometimes make it heartier by using almost the whole bag of potatoes, doubling the cheese and ham and using 10 eggs, as suggested by my friend, Stephanie. I just use a large rectangular glass casserole dish. It then becomes a main dish! Wonderful recipe.

This can be assembled, omitting egg mixture, and stored in the refrigerator 8 hours. Let stand at room temperature 30 minutes; continue with recipe.





List of Ingredients



• 3 c. frozen shredded hash browns, or use the refrigerated ones
  
• 1/3 c. butter, melted
  
• 1 c. finely chopped cooked ham
  
• 1 c. (4 oz.) shredded Cheddar cheese
  
• 1/4 c. finely chopped green pepper
  
• 2 large eggs, beaten
  
• 1/2 c. milk
  
• 1/2 t. salt
  
• 1/4 t. pepper
  






Instructions



1. Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9” pie plate. Drizzle w/ butter.
   
2. Bake at 425 degrees for 25 minutes or until lightly browned; cool on rack 10 minutes.
   
3. Combine ham, cheese, and green pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour over ham mixture.
   
4. Bake at 350 degrees for 25-30 minutes or until set; let stand 10 minutes before serving.
   






Final Comments


Serves 6 - 8.