"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hash Brown Bake Breakfast Casserole Recipe

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This recipe for Hash Brown Bake Breakfast Casserole, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Abney
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. frozen shredded potatoes
1/4 c. butter, melted
1 c. finely chopped cooked ham
1 c. shredded cheddar cheese
1/4 c. finely chopped green bell pepper
3 large eggs, beaten
3/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Directions:
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9 inch pieplate; drizzle with butter.
Bake at 425 for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.
Combine ham, cheese, and bell pepper; spoon into potatoe shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture.
Bake at 350 for 1 hour or until set; let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Jane Falls (mother of my friend, Kristina Long)

 

 

 

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