Friday, June 11, 2010

Potato and egg casserole

3 c shredded potatoes (hash brown style)
1/2 onion, shredded
1 c cooked meat (bacon, ham, etc.)
6 eggs
1 c rice milk

Preheat the oven to 350. Grease a casserole dish or a large, deep cast iron skillet.

Heat / brown the meat and onions.  Stir in the shredded potatoes and remove from heat.  Mix eggs and milk.  (Tip: If you shredded the potatoes and onion in the food processor you can blend the milk and eggs in the food processor without getting another bowl dirty.)  Pour egg mix over potato mix to coat.  Bake at 350 for 40 - 45 minutes or until set in the middle.


Post a Comment