INGREDIENTS:1 loaf Mrs. Smith's Rye Bread
3 oz. olive oil
6 oz. chopped onions
6 oz. cooked bacon, crumbled
24 oz. shredded hash browns, thawed
6 oz. chopped green pepper
6 oz. chopped red pepper
2 Tbsp. minced garlicDIRECTIONS:Thaw bread to room temperature. Cut individual triangles and place them on a paper-lined baking sheet. Bake at 400°F for 6-8 minutes.
In a pan with the olive oil, saute hash browns, onions, peppers and garlic over medium heat until potatoes are browned and vegetables are tender. Remove from heat and let cool slightly. Toss with cheese and bacon.
Spoon the mixture over partially baked triangles and return them to the oven for an additional 6-8 minutes, or until the cheese is melted.SERVINGS:24 servingsFrom:MRS. SMITH'S RYE BREAD
