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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is another favorite of my Aunt Ely's for her family's breakfast. Ingredients:
1 (32 ounce) bag hash browns |
1 (8 ounce) package shredded swiss cheese |
1 (8 ounce) package shredded jalapeno jack cheese |
1/2 cup margarine (melted) |
2 cups ham (diced) |
6 eggs |
3/4 cup milk |
1/4 teaspoon salt |
1/2 cup green onion, chopped |
Directions:
1. Defrost hash brown potatoes, lay potatoes on paper towels and squeeze out moisture.
2. Grease 13” 9” x 2” inch pan.
3. Form crust with the potatoes.
4. Pour melted butter over potatoes.
5. Bake at 425 degrees F. for 25 minutes.
6. Beat eggs, milk and salt.
7. Sprinkle Swiss cheese over potato crust, then ham and jalapeno cheese.
8. Pour eggs and milk mixture over all.
9. Reduce heat to 350 degrees F.
10. Bake 40 minutes longer or until a knife comes out clean.
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