| |
| |
| 3 Tbs |
|
olive oil |
|
| 2 lbs |
|
frozen hash brown potatoes |
|
| 1 |
|
onion, chopped |
|
| 10 |
|
eggs, beaten |
|
| 1 tsp |
|
Salt |
|
| 1 tsp |
|
pepper |
|
| 1 tsp |
|
garlic powder |
|
| 1 1/2 cups |
|
Cheddar cheese, shredded |
|
|
|
| |
| Heat oil in large skillet. Brown onions and add hash browns. Cook until potatoes begin to brown. Drain on paper towels. Whisk eggs and mix in salt, pepper and garlic powder, add cheese and potatoes stirring to coat and mix well. Butter a 9" x 13" baking dish. Spread potato mixture in pan. Top with grated cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes. Makes 8 servings. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|