(total cook time-70-80 minutes)
1 large bag Frozen shredded hash browns PLUS
1/2 bag of frozen shredded hash browns with onions/green peppers
2/3 c. melted butter
1-1/3 c. shredded Swiss cheese
1-1/2 c. finely diced mushrooms
1/2 c. finely diced purple onion
Gently saute onions and mushrooms
3 cups chopped honey maple ham
1-1/3 c. Monterey Jack cheese
1/2 c. milk
1/2 c. heavy cream (or half & half)
9 eggs, whipped
3/4 t. seasoned salt
1/2 t. paprika
1-1/2 Tablespoon chopped fresh parsley
With a cold butter block grease a 9 X 13 glass casserole dish (or 11 X 14 for a thinner crust)
Layer all the frozen potatoes into that lightly buttered casserole dish. Brush the potatoes with approximately 2/3 c. of melted butter. Bake potatoes at 425' for 20 to 25 minutes=lightly golden.
Remove potatoes from oven. Reduce oven temp to 350'
Layer on top of potato crust: Swiss cheese, onions, mushrooms, ham, jack cheese.
Wisk milk and eggs together...add seasoned salt.
Evenly distribute (layer) egg/milk mixture on top of the previous ingredients.
Sprinkle with fresh parsley.
Bake 30-40 minutes
Remove, let stand for about 10 minutes.
Yields: 10-12 servings
Source: Christy Peterson
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