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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I came up with this recipe when unexpected company arrived and I didnât have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table. Ingredients:
4 cups frozen shredded hash brown potatoes, thawed |
1/2 cup finely chopped onion |
8 bacon strips, cooked and crumbled |
1 cup (4 ounces) shredded cheddar cheese |
1 egg |
1 can (12 ounces) evaporated milk |
1/2 teaspoon seasoned salt |
Directions:
1. In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers.
2. In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.
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