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Home, About Me, Recipes, Hints & Tips
| 3 | cups frozen shredded hash brown potatoes |
| 3/4 | cup Monterey Jack cheese, with jalapeno peppers or cheddar cheese, shredded |
| 1 | cup ham, or Canadian bacon, diced * |
| 1/4 | cup green onion, sliced |
| 4 | eggs, beaten or 1 cup frozen egg product |
| 1 | 12 oz. can evaporated lowfat milk |
| 1/4 | teaspoon pepper |
| 1/8 | teaspoon salt |
Grease a 2-quart square baking dish. Arrange potatoes
evenly in the
bottom of the dish. Sprinkle with cheese,
ham, and green onion.
In a medium mixing bowl combine eggs, milk, pepper, and salt.
Pour
egg mixture over potato mixture in dish.
(The dish may be covered and refrigerated
at this point
for several hours or overnight.) Bake, uncovered, in a 350 ° oven
for 40 to 45 minuets (or 55 to 60 minutes if made ahead and
chilled)
or till center appears set. Let stand 5 minutes before serving.
* 1/2 pound chopped, cooked bacon or 1 cup cooked crumbled
sausage
can be substituted for the ham.
Note. Make it really low-fat by using extra-lean ham,
evaporated
skim milk and frozen egg product.
Serve with melon wedges, strawberries, and orange sections.