GOOSEBERRY PATCH HASHBROWN CASSEROLE
3 cups frozen shredded hashbrowns, thawed
1 tablespoon light butter
House Seasoning or salt and pepper to taste
3 eggs
1 cup fat free half and half
3/4 cup diced ham
3/4 cup shredded cheese
1/2 cup sliced green onions
Preheat an 8 inch cast iron pan on the stovetop and add the butter. Melt and then stir in the hashbrowns.
With the back of a spatula or spoon spread the hashbrowns up the sides and over the bottom of the pan.
Season as you choose. Bake at 450 for 15ish minutes or until it starts to brown. I only let mine get golden
and not too brown. When done to your liking let cool slightly. Beat together eggs and half and half. Stir in
ham, onions and cheese. Lightly season the egg mixture. Pour into the hashbrown crust and bake at
350 for 25 to 30 minutes or until set in the center. I tested with a knife. Makes 4 to 6 servings.
Let's Cook YouTube Video
3 cups frozen shredded hashbrowns, thawed
1 tablespoon light butter
House Seasoning or salt and pepper to taste
3 eggs
1 cup fat free half and half
3/4 cup diced ham
3/4 cup shredded cheese
1/2 cup sliced green onions
Preheat an 8 inch cast iron pan on the stovetop and add the butter. Melt and then stir in the hashbrowns.
With the back of a spatula or spoon spread the hashbrowns up the sides and over the bottom of the pan.
Season as you choose. Bake at 450 for 15ish minutes or until it starts to brown. I only let mine get golden
and not too brown. When done to your liking let cool slightly. Beat together eggs and half and half. Stir in
ham, onions and cheese. Lightly season the egg mixture. Pour into the hashbrown crust and bake at
350 for 25 to 30 minutes or until set in the center. I tested with a knife. Makes 4 to 6 servings.
Let's Cook YouTube Video
