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Egg and Hash Brown Casserole

Reviewed: Oct. 30, 2013
I doubled the recipe as is and took it to my early morning study group of 15 women. Everyone raved about it. I do think though the next time I make it, I will mix up some salt and maybe a little pepper into the hashbrowns and oil before I press it in the dish to cook for 30 minutes. The seasoning in the egg mixture doesn't really affect the taste of the potato crust after it is cooked, thus my one small change.
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