Reviewed: Jan. 1, 2012

This is completely tasteless except for an occasional taste of pepper from the cheese.

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Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Reviewed: Oct. 15, 2011

Very quick, very easy breakfast dish. Yum.

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Reviewer:

dgessner

Reviewed: Jul. 26, 2011

This was a very good light supper or brunch dish! I prepared it exactly as written EXCEPT I followed the suggestion of other readers and pre-cooked the hash browns until crispy prior to making the dish and added a bit of Dijon mustard. Serve with fruit as directed or with a green bean or lettuce salad as I did. A keeper in my house!

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Reviewer:

gourmetmay

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Annapolis, Maryland, USA

Reviewed: Jul. 21, 2011

This is easy to make and delicious we like it with bacon and cheddar cheese as well. Try it great for breakfast, brunch or dinner.

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Reviewer:

HTINYFEET

Reviewed: Jun. 13, 2011

I doubled the recipe and baked in a 9x13 pan. I would like to try it next with perhaps prebrowing the potatoes some how. While it was very good as written, I think it would be tasty with the flavor of the browned, perhaps slightly crispy potatoes

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Reviewer:

Lorroth1

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

Reviewed: Jun. 4, 2011

I love love love this dish! I use 2% milk, sharp cheddar, some hot pepper, ground black pepper, loads of minced garlic, and onion, probably 6-8 eggs, and yes it really does take 1.5 hours to cook. But excellent, simple, easy to make ahead and freeze, and it is fairly cheap to make! I think we have this once a month or so at my house...good base recipe though...thanks for sharing

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Reviewer:

abbeyc1

Cooking Level: Expert

Living In: Springfield, Ohio, USA

Reviewed: Jan. 7, 2011

I made this exactly as written, and my entire family loved it, which is unusual in my house. I used cubed frozen hash browns, and the only thing I might do differently next time would be to roast the potatoes before putting in the casserole, to give them a little firmer texture. Otherwise I won't change a thing. Thanks for a "keeper" recipe!

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Reviewer:

cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Dec. 25, 2010

So easy and tasty! This may just become a tradition at our house. It was wonderful to just pull it out of the frig. and bake it! I doubled the recipe and I am glad I did our family of 6 was hungry enough to gobble it up this morning! I used cheese slices which worked out well.

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