I tried this recipe and had a 30 oz bag of Oreda, I guessed about leaving the extra 6 oz. out. Mine were frozen so I wasn’t able to squeeze out much moisture. I figured 1 cup of beef and cheese was about 4 oz of each. We liked it and will make it again but I will add grated onion to the hash browns for more flavor. I might also try sausage sometime instead of beef. This is a good idea if you are having a couple visiting for breakfast as it will serve 4-6.
Yum! Made the following changes: used 30oz bag of hash browns, 3 eggs & a dded a little more cream than called for. Also used a smoked beef steak and used a mix of monterey and cheddar. Baked in 9×13. So good. I want more! Will definitely add to the rotation.
I love this recipe. I had to play around a bit with the measurements as I didn’t have the right size dish to begin with. I find 1/4 c of cream to each egg is perfect. I use a glass 9.5″ deep pie plate and use 5 eggs. Beef and cheese I just put in without measuring – whatever I have or looks right. Also have tried with browned breakfast sausage and that is even more fabulous.
I just made this, and it is very good. I followed the directions exactly, but I did add another couple of eggs and mixed milk instead of just heavy cream. I would definitely be making this again.
This recipe was delicious!! Yummy. I have a picky eater who doesn’t care for eggs. I got her to try it and she loved it. Even had some leftover and the family ate it the next day.
Ingredients:
2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced beef
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream.
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the beef and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the beef and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
source :allrecipes.com
