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A package of frozen hash browns makes this recipe simple to prepare. Featuring bacon and cheddar cheese, it's tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morningso convenient! Cheryl Johnson Plymouth, Minnesota
Originally published as Hash Brown Egg Bake in Quick Cooking March/April 1998, p27
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Reviewed on Jul. 15, 2011 by darcadi
I love this recipe, but added diced onions and it was even better!
Reviewed on Apr. 15, 2011 by soorbeck
This was a great success at our recent breakfast pot-luck at work, especially since one of my co-workers is on a gluten-free diet. I had lots of requests for the recipe. I use a 28oz bag of hash browns instead of the 32oz bag, and increased the eggs to 10. I also added some chopped red and green peppers and onion. This one's a keeper!
Reviewed on Feb. 22, 2011 by lcatalani
Very bland,nothing to write home to mom about ,roommates was not impressed at all needs a major overhaul before I would make this again, normally the recipes that I make from Taste of Home are perfect but not this one.
Reviewed on Jan. 09, 2011 by irish2learn
Family loved it. I would cut back on the potatos next time, and add 2 more large eggs. Great flavor; used cracker barrel sharp cheddar! yum.
Reviewed on Dec. 31, 2010 by gcovalt
My husband and I really liked this and I will make again but with less hash browns and more egg.
Reviewed on Dec. 26, 2010 by dolphin62598
I was a little concerned after reading other reviews about how this was going to turn out. However, in the end I decided to go with this one because I was pressed for time and I needed something simple to make for Christmas morning. I was pleasantly surprised. It was delicious and my entire family loved it. I didn't think the hashbrowns overpowered the casserole-they added a nice flavor. I did change one little step though. I added the bacon after I poured the eggs over the poatoes. So I sprinkled the bacon on top and kind of took a fork to press it down into the egg/potato mixture. Also-I used that new Kraft shredded cheese with a touch of Philadelphia cream cheese in it. It was super creamy and went well with the dish!!
Reviewed on Sep. 15, 2010 by TKCloughfam
I would use shredded hash browns or cubed but not the whole bag. It tasted more like hash brown bake instead of an egg bake. I may try 2-3 more eggs next time too. It did take a little longer to cook depending on your oven. It did taste good so its a keeper just changed a bit.
Reviewed on May. 30, 2010 by Deevey
This is one of my husbands favorite breakfast recipes. We make it out at camp on fall mornings.
Reviewed on Apr. 04, 2010 by glyndajanz
I love to make this before church and bake it in my timed oven. I also add 1/2 cup chopped green peppers. My family loves it!
Reviewed on Feb. 19, 2010 by CurlyGirlCa
I'm rating this again because this is one of our go-to recipes. I use 25 brown-n-serve sausages (using the FJ sausage bag from Costco) and add green chilies and olives. There's just three of us and it's usually gone in two days we love it that much.
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