 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This made a nice, light side dish that we gobbled up. I got the original recipe from Country magazine. Ingredients:
3 cups frozen shredded hashbrowns, thawed (or more if needed) |
1 stick (1/2 cup) butter, divided |
3/4 teaspoon salt, divided |
1 cup diced sweet onion (i used white onion to good effect) |
1/3 cup chopped red bell pepper |
1-2 cloves garlic, minced |
6oz shredded cheddar cheese |
3 eggs, lightly beaten |
1/3 cup milk |
Directions:
1. Heat oven to 425.
2. Melt 6 tablespoons butter (about a 1/3 cup); add to potatoes along with 1/2 teaspoon salt.
3. Press in bottom and up sides of a greased 9 pie plate to form a crust.
4. Bake for at least 20 minutes or until edges are browned. Cool to room temperature.
5. Turn oven down to 350.
6. Saute onion and red pepper in remaining butter until tender, about 10 minutes. Add garlic after 5 minutes.
7. Spoon into crust; sprinkle with cheese.
8. Combine eggs, milk, and remaining salt; pour over onion mixture.
9. Bake about 25 minutes (depending on your oven) or until set.
10. Let stand 5 minutes before serving.
11. Eat 'em up, pardner!
|
|