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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A great addition to a roasted meat dinner! It goes well with chicken, beef, pork or turkey. I often use frozen hashbrowns that have been thawed to cut down on prep time AND you can make it the night before and bake for an additional 10 minutes! (cover and refrigerate overnight) Ingredients:
1 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
4 cups cooked peeled potatoes, shredded or diced |
2 cups shredded cheese |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 eggs |
3/4 cup half-and-half |
Directions:
1. In a large frying pan, saute onion in butter until tender.
2. Do not brown.
3. Remove from heat and add potatoes.
4. Toss cheese with flour, salt and pepper.
5. Add cheese mix to potatoes.
6. In a small bowl, combine eggs and cream.
7. Stir into potato mixture.
8. Spoon into a greased 9 inch pan.
9. Bake, uncovered for 20-30 minutes or until golden brown.
10. Cool for a minute after removing from oven and serve.
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