Two Cheese Potato Hash Recipe
"Breakfast Casserole Recipes"


Two Cheese Potato Hash

2 tablespoons vegetable oil
1/4 cup butter (1/2 stick)
2 packages frozen hash brown potatoes (28 ounces each) with onions and peppers thawed
1 package dry ranch dressing mix (1 ounce)
1 cup shredded Parmesan cheese (4 ounces) divided
1 cup shredded mozzarella cheese (4 ounces) divided
8 eggs
4 scallions thinly sliced
Paprika (optional)

Preheat the oven to 350 F. Coat a 9" x 13" baking dish with nonstick cooking spray.

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.

* For added color, sprinkle with a dash of paprika just before serving.

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