Marlene's Hash Brown Supreme Recipe

5 1
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Marlene's Hash Brown Supreme Recipe

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5 1
Publisher Photo
As a cook in a restaurant, I'm always searching for new recipes. One day I came up with this new breakfast item and served it to some of our "regulars". they declared it a success, and it has since been added to the menu.
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons butter or margarine
  • 3/4 cup frozen cubed hash brown potatoes
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 1/3 cup diced tomato
  • 1/3 cup sliced fresh mushrooms
  • 1/2 cup diced fully cooked ham
  • Salt and pepper to taste
  • 1/2 cup shredded Swiss cheese

Directions

In a medium nonstick skillet, melt butter. Add the next six ingredients; mix well. Cook over medium-high heat for 10-15 minutes, stirring occasionally, or until potatoes are browned. Season with salt and pepper. Sprinkle with cheese. Cover and cook over low heat for 2 minutes longer or until cheese is melted. Yield: 1-2 servings.
Originally published as Marlene's Hash Brown Supreme in Cookin' Up Country Breakfasts Cookbook 1994, p31

Nutritional Facts

1-1/2 cups: 359 calories, 28g fat (16g saturated fat), 89mg cholesterol, 750mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 16g protein.

  • 3 tablespoons butter or margarine
  • 3/4 cup frozen cubed hash brown potatoes
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 1/3 cup diced tomato
  • 1/3 cup sliced fresh mushrooms
  • 1/2 cup diced fully cooked ham
  • Salt and pepper to taste
  • 1/2 cup shredded Swiss cheese
  1. In a medium nonstick skillet, melt butter. Add the next six ingredients; mix well. Cook over medium-high heat for 10-15 minutes, stirring occasionally, or until potatoes are browned. Season with salt and pepper. Sprinkle with cheese. Cover and cook over low heat for 2 minutes longer or until cheese is melted. Yield: 1-2 servings.
Originally published as Marlene's Hash Brown Supreme in Cookin' Up Country Breakfasts Cookbook 1994, p31

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