Just got this recipe in an email and thought some of you might want to make it. This is from Julie Druck's monthly email, A Heart For Home, which I have referenced before. This would make a nice Sunday brunch or a good "breakfast for dinner" casserole!
Crispy Potato Casserole
24 oz. frozen shredded hash browns, thawed
1/4 C. butter, melted
1 c. chopped ham
1 3/4 C. Mexican cheese
1/2 C. half-and-half (probably could substitute milk)
1/4 tsp. seasoned salt
Dry hash browns between paper towels. Place the hash browns in a greased, square baking dish and dab them with butter. Bake at 425 for 25 minutes. Sprinkle ham and cheese over hash browns. Mix half-and-half, eggs and salt. Pour over top. Bake at 350 for 30-40 minutes or until set. Let set up for at least 15 minutes before cutting.
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