Breakfast for dinner. Not an unusual occurrence at 88. But always a surprise. This evening Joan decided to use up the leftovers from our ham dinner to create this extra-hearty dish. A fresh garden salad filled out the menu.
3 c. frozen shredded hashbrowns
1 c. shredded Cheddar or Monterey Jack cheese
1 c. cooked ham or bacon, diced1/4 c. green onion, chopped
4 eggs, beaten12-oz. can evaporated milk
1/4 t. pepper
1/8 t. salt
Arrange hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Sprinkle with cheese, ham or bacon and onion; set aside. Combine eggs, milk, pepper and salt in a medium bowl; blend well. Pour egg mixture over hashbrown mixture; cover and refrigerate for several hours to overnight. Bake, uncovered, at 350 degrees until center is set, 40 to45 minutes. If chilled overnight, bake for 55 to 60 minutes.
Makes 6 to 8 servings.
Recipe can be found on page 25 of
101 Christmas Recipes Gooseberry Patch Cookbook.
101 Christmas Recipes Gooseberry Patch Cookbook.
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