Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Quiche Crispy Potato
Famous Authors (View All Authors)
Breakfastandbrunches - Quiche Crispy Potato Post by :strobes Category :Learning Kitchen Author :Unknown Date :December 2011 Read :553

Click below to download : Breakfastandbrunches - Quiche Crispy Potato (Format : PDF)

Breakfastandbrunches - Quiche Crispy Potato

1 (24-ounce) package frozen shredded hash brown potatoes
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham
1/2 cup half and half
2 eggs
1/4 teaspoon seasoned salt


Preheat oven to 425° F.

Press thawed hash browns between paper towels to remove moisture.

Fit hash browns into greased 10-inch pie plate, forming a solid crust.

Brush crust with melted butter, making certain to brush top edges.

Bake in preheated oven at 425° for 25 minutes.

Remove from oven and sprinkle cheeses and ham evenly over bottom of crust.

Beat half and half with eggs and seasoned salt.

Pour over cheeses and ham.

Bake uncovered at 350° for 30-40 minutes or until knife inserted in center comes out clean.

Serves 6

Notes: You can substitute your favorite sausage or other breakfast meat of your choice.

You may less butter to brush hash brown crust and substitute skim milk instead of half and half.
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Quiche Crust Breakfastandbrunches - Quiche Crust

Breakfastandbrunches - Quiche Crust
Quiche Crust: For a 9 or 10 inch shell, remove crusts from 7 slices of bread. Cut each slice in half diagonally and arrange around the sides of a greased pie plate (cut sides resting on the bottom, points up), overlapping slices. Fit remaining slices on the bottom of the plate, filling any holes with bits of crust. Bake at 350 deg about 15 min. or until golden
PREVIOUS BOOKS

Breakfastandbrunches - Quiche Crab Quiche Florentine By Schmitty Breakfastandbrunches - Quiche Crab Quiche Florentine By Schmitty

Breakfastandbrunches - Quiche Crab Quiche Florentine By Schmitty
1 (7 ounce) can refrigerated breadstick dough Cooking Spray 3/4 cup (3 ounces) grated Gruyere cheese 8 ounces lump crabmeat, drained (or imitation crab meat) 1/2 cup chopped onion 4 cups coarsely chopped spinach 1/8 teaspoon dried tarragon 1/8 teaspoon Old Bay seasoning 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 1 cup evaporated skim milk 1/2 cup egg substitute Cherry Tomatoes quartered (optional) Unroll dough, separating into strips. Working on flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends together to seal; continue coiling dough.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT