 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
Hash Brown Bake is suggested by Dorothy Byrom of Overland Park, Kansas. I made this convenient recipe for a church dinner and got raves. Ingredients:
7 cups water |
2 packages (32 ounces each) frozen cubed hash brown potatoes |
2 packages (8 ounces each) cream cheese, softened |
4 eggs |
2 teaspoons minced chives |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
1/4 cup dry bread crumbs |
1/4 cup grated parmesan cheese |
3 tablespoons butter, melted |
Directions:
1. In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.
2. Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until top is browned and potatoes are heated through. Yield: 24 servings.
|
|