I'm on a mission lately to clean out and use up products in my fridge and pantry. I created 4 weekend appetizers on Friday by just hitting the farm market and clearing out some stuff we already had...Tzatziki, Corn & Black Bean Salsa, Buffalo Chicken Dip and Deviled Eggs.
Along with making a concerted effort to cook {almost} every night, the pantry purge has been pretty successful!
This recipe also helped me purge an aging can of evaporated milk, frozen hashed brown potatoes, cheese and eggs that were on there way out. Some "seen better days" green onions and peppers were added as well. A perfect midweek supper!
Nonstick cooking spray
3 cups frozen shredded Southern
Style hash brown potatoes
¾ cup shredded Pepper Jack cheese or
shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked
breakfast sausage, bacon or Canadian-style bacon
¼ cup sliced green onions (2)
4 beaten
eggs or 1 cup refrigerated or frozen egg product, thawed
1 ½ cups milk or one 12-ounce can
evaporated milk or evaporated fat-free milk
Pinch of Salt
Pinch
of Pepper
Optional:
Diced bell peppers and/or mushrooms
Directions:
1.Coat a 2-quart square baking dish with nonstick cooking
spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese,
ham, and any vegetables you may be using.
2.In a bowl combine eggs, milk, salt, and pepper. Pour egg
mixture over potato mixture in dish.
3.Bake, uncovered, in a 350 degree F oven for 50 – 60 minutes
or until a knife inserted near the center comes out clean. Let stand 5 minutes
before serving. Makes 6 servings.
Recipe courtesy of better homes & gardens.
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