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Hash Brown and Egg Casserole
I made this recipe for brunch today and it was really good. The recipe is a keeper. I took out about a cup of shredded potatoes because I thought the pan would overflow and made up another small second pan by adding another 3 egg/milk/seasoning mixture. Reduced the cheese from 12 oz to 8 oz and still perfect. Next time, I might experiment with adding cajun seasoning to the potatoes or pre-cook, as previous rating suggests.
23 users found this review helpful
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Reviewed On:
Apr. 12, 2009
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