Ingredients and Weight:
- 12 ounces russet potatoes, peeled and shredded
- 12 ounces frozen hash browns
- 12 eggs
- 1 cup milk
- 6 ounces sharp cheddar cheese, shredded
- 6 ounces Monterey Jack cheese, shredded
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup chopped ham
- 2 tablespoons chopped chives
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine shredded russet potatoes, frozen hash browns, eggs, milk, cheddar cheese, Monterey Jack cheese, onion, bell pepper, ham, and chives. Season with salt and pepper to taste.
- Pour mixture into a greased 9x13-inch baking dish.
- Bake for 45-50 minutes, or until golden brown and a knife inserted into the center comes out clean.
Nutritional Information:
- Calories: 350 per serving
- Protein: 20g
- Carbohydrates: 35g
- Fat: 20g
- Sodium: 650mg
Dish Characteristics:
- Savory and comforting
- Creamy and cheesy
- Crunchy hash brown topping
- Perfect for breakfast, brunch, or lunch
User Comments:
- "This casserole was a huge hit at my breakfast party. The combination of potatoes and cheese was heavenly!" - Emily
- "I love that I can use leftover mashed potatoes in this recipe. It's a great way to use up leftovers and create a delicious dish." - Sarah
- "I added some sliced tomatoes and jalapeños to give it a bit of a spicy kick. It was perfect!" - John
Special Precautions and Tips:
- Use fresh, peeled potatoes for the shredded potatoes. This will give them the best flavor and texture.
- If you can't find Monterey Jack cheese, you can use Colby or Swiss cheese instead.
- Let the casserole cool for a few minutes before slicing and serving to prevent it from falling apart.
