Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Meredith Vaughn
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack or cheddar cheese
1 cup diced fully cooked ham or Canadian bacon
1/2 cup sliced green onions
4 eggs, beaten, or 1 cup frozen egg product
1 (12 oz.) can evaporated skim milk
1/2 tsp. pepper
1/4 tsp. salt
Grease a 2-quart baking dish. Arrange potatoes evenly in the bottom. Sprinkle with cheese, ham and green onions.
In a medium mixing bowl, combine eggs, milk pepper and salt. Pour egg mixture over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours or overnight.)
Bake uncovered in a 350-degree oven for 40 to 45 minutes (add 10 to 15 minutes if chilled) or until center appears to be set. Let stand 5 minutes before serving.
— recipe from Charity League’s Barracuda in Velvet Gloves
(This recipe was contributed as part of a "Cook of the Week" feature.)