Friday, July 13, 2012

Hashbrown Eggs and Cheese

Sorry for not posting much this week.  We are getting back into the swing of things after vacation.  And while I have cooked (all but one day...had a nice sushi date with hubby last night), I have been making tried and true recipes.  So I haven't had much to share. But I did have this recipe that I never got to post before we left for vacation.

Hashbrown Eggs and Cheese...

Sometimes we need a "light" dinner.  And breakfast for dinner fits the bill for that much of the time. 

We like our eggs and cheese.

So when I saw this recipe for something similar but that added hashbrown potatoes and bacon...well, we had to try it.  (I believe the website author adapted the recipe from Paula Deen...)

It was pretty quick and quite yummy.

We will be having it again.

3 cups frozen hashbrown potatoes thawed (I used the shredded)
4 Tbsp melted butter
3 large eggs beaten
1 cup half-n-half (I did use the low fat version)
6 or 7 slices bacon, cooked and chopped
1 Tbsp dried onion
1 cup shredded cheddar cheese

Preheat oven to 450 degrees.

Dry out the thawed hashbrown potatoes (using paper towels).  Mix with the butter.  Press into the bottom and up the sides of a 9 inch pie dish.

Bake for about 20 minutes in the oven.  The potatoes should be lightly crispy.  Just don't burn.

While the crust is cooking, mix together the remaining ingredients.

Once the crust is lightly crispy, pour the egg mixture into the pan. 

Don't make the mistake I did and try to pick up the pan though because it is still hot from the oven. Ouch.

Turn the oven down to 350 degrees and bake for 30 minutes.



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