Saturday, September 26, 2009

Crispy Potato Casserole Recipe

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)
2 eggs
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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1 comment:

JottinMama said...

That sounds super yummy :)

Thanks for sharing!

Kate :)