This is a keeper--a real keeper! My hub said it was "Super! Super! Super!" I like to review the recipes just as they are written, but I did not have frozen hash browns and so, I had to improvise on that. The winter storm made us house bound and we wanted a wonderful morning breakfast; so I baked 5 large Russet potatoes the night before and cooled them in the refrig overnight. The next morning, I peeled the skins off and then grated them on my largest grater into a big bowl. I mixed all the other ingredients so they were well combined(oh, I did saute in 1 tsp butter the ham and added 1c finely chopped onions, just until the onions were translucent)and then gently folded into the grated potatoes. I topped it with a combination of sharp cheddar cheese and freshly grated Parmesan. (We think that the "Parmesan shaker can kind" makes things way too salty!)I was unsure how the potatoes would come out, but I am here to tell you, they were amazingly fluffy and light. I scrambled eggs on the side and we were off to the races. The result was a scraped clean, nothing, nada, the big goose egg--- pan with no leftovers in sight! It appears this will be the 'go-to' recipe for other events--church, school and work.
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This is a keeper--a real keeper! My hub said it was "Super! Super! Super!" I like to review...