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
Makes 8 servings.
From the kitchen of Mr. Food.
Recipe provided courtesy of the AmericanDairy Association.
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