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Hash Brown Breakfast Bake Recipe

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This recipe for Hash Brown Breakfast Bake, by , is from The Great Ginther Get-Together 2018 Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Ginther

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen hash brown potatoes (approximately 30-32 oz.)
6 tbsp. butter melted
8 large eggs
1 c. half and half (or milk)
1 c. cooked ham, diced
1/2 c. onions, diced
1 1/2 c. Cheddar cheese, shredded
1/2 tsp. Salt
Pepper to taste

Optional: mushrooms, green pepper, red pepper, broccoli, also can replace ham with bacon or sausage but be sure to cook the meat before adding to egg bake.

Directions:
Directions:
Preheat oven to 450.

Melt butter in the glass cake pan (as the oven is preheating) and swirl around to coat the pie pan. Gently press the hash browns between two sheets of paper towels to remove some of the moisture. Press the hash browns into the pan and up the sides to form a crust. Bake hash browns for 20 to 25 minutes until golden brown and starting to crisp.

In a bowl, beat eggs and half and half or milk until smooth; add the onions, salt, pepper, 1/2 cup of cheese and any other vegetables desired.

Remove hash browns from the oven and sprinkle diced ham (or other meat) evenly over the "crust" and gently pour the egg mixture over the meat.

Lower the temperature to 350 and bake uncovered about 30 minutes until the top is light golden brown and puffed. Sprinkle with the remaining cheese .and return to oven for 15 -20 minutes until golden and center is fully cooked (knife comes out clean).

Number Of Servings:
Number Of Servings:
8

 

 

 

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