[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HASHBROWN QUICHE[/title][fusion_text]Week of January 20th-24th 2014
(Thanks to Party Line Listener, Dorothy Popp)
3 Cups Shredded Hash Browns 1/2 Cup Melted Butter 1 Cup Diced Ham
1 Cup Shredded Cheddar Cheese 2 Eggs 1/2 Cup Milk
1/2 Tsp. Salt 1/4 Tsp. Pepper
Press hash browns into a pie pan. Drizzle melted butter over the hash browns. Bake at 425 degrees for 25 minutes. Remove from oven. Top with ham and cheese. In a small bowl, beat the egg with the milk, salt and pepper. Pour over ham and cheese. Return to the oven and bake at 350 degrees for 25-30 minutes. Let stand 10 minutes before serving.
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