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Two Cheese Potato Hash recipe

This scrumptious ‘nested egg’ and potatocasserole makes a great entree for a weekend breakfast get-togetheror brunch.

Recipe: Two Cheese PotatoHash

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

  • Preheat the oven to 350°F (175°C).Coat a 9 x 13-inch baking dish with nonstick cooking spray.
  • Heat the oil and melt the butter in a12-inch nonstick skillet over high heat. Add the hash brownsand cook for 15 to 20 minutes, or until they begin to brown,stirring occasionally.
  • Remove from the heat and add the ranchdressing mix, 1/2 cup shredded Parmesan cheese and 1/2 cup mozzarellacheese; mix well then spoon into the baking dish. Make 8 evenly-spacedindentations in the potatoes and break an egg into each.
  • Cover with aluminum foil and bake for30 minutes.
  • Remove the foil and sprinkle evenly withthe remaining 1/2 cup Parmesan and mozzarella cheeses.
  • Bake for 5 to 6 minutes, or until thecheeses melt.
  • Sprinkle with the scallions and serve.

    Makes 8 servings.

    From the kitchen of Mr. Food.

    Recipe provided courtesy of the AmericanDairy Association.

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