When cleaning house the other day, I ran across this oldie but goodie from the 2003 Farmer's Almanac. My mom made it for the first time "way back then" and I made sure to get the recipe from her.What's great about it is that you can prep it the night before and it's really easy to make!
The ingredients are easily adapted to your liking- experiment with the cheeses, herbs, meat (for my vegetarian friends, try out some fake meat or suitable protein).
Butter a 2 1/2 quart square baking dish
(I used a known 1 quart plus a dish I guessed was 1 1/2 quarts)
Heat oven to 350º
4 cups frozen hash brown potatoes (Ore Ida shreds are good)
1 to 1 1/2 cups (1/2 lb) diced deli ham (prefer Black Forest)
1 cup (4 oz) Monteray Jack cheese with jalapeno peppers (Cabot) or sharp cheddar, shredded
1/2 cup green onions, sliced & any other herbs you'd like to try
4 eggs, beaten
1 12oz can of evaporated milk
salt & pepper, 1/4 tsp each
Arrange the potatoes evenly in the bottom of the dish.
Cover with ham, cheese and green onions.
In a medium bowl, combine the eggs, milk, salt and pepper.
Pour over potato mixture.
*dish may be refrigerated overnight at this point
Bake, uncovered, in a 350º oven for 55 to 65 minutes (10 minutes less for 2 dishes), or until center is set.
Let stand 5 minutes before serving.
Makes 6 servings.
Green onions & oregano, fresh from the garden.
Assembly line.
