I made this as written (except used tsp of dried minced onions in the egg mixture rather than fresh). I cooked the hashbrowns for the 20 minutes, and although they were pale and soft after the 20, they were perfect after the remaining cook time (think I forgot to lower oven temp, though, now that I think about it). So I did not need to cook the hashbrowns longer as suggested in other reviews. Used the 2 eggs and the ham and this was wonderful as a breakfast casserole, especially for my wheat sensitive daughter. Wonderful taste and very easy.
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I made this as written (except used tsp of dried minced onions in the egg mixture rather than...