Two Cheese Potato Hash
Heat the oil and melt the butter in a 12-inch nonstick skillet over high heat. Add the hash browns and cook for 15 to 20 minutes, or until they begin to brown, stirring occasionally.
Remove from the heat and add the ranch dressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarella cheese; mix well then spoon into the baking dish.
Make 8 evenly-spaced indentations in the potatoes and break an egg into each.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle evenly with the remaining 1/2 cup Parmesan and mozzarella cheeses.
Bake for 5 to 6 minutes, or until the cheeses melt. Sprinkle
with the scallions and serve.
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