From: Chef Karen Lewan, Mountain Top Lodge at Dahlonega, GA. Yield: 6-8 servings. 3 cups frozen, shredded Idaho hash brown potatoes 1/2 cup mushrooms, sliced 3/4 cup cheddar cheese, shredded 1/4 cup tomatoes, diced 1/4 cup green onions, sliced 4 eggs beaten 1 12-oz. can evaporated milk to taste, salt and pepper for garnish, Monterey Jack Cheese with jalapeño peppers, grated Grease 2 qt. square baking dish. Arrange potatoes evenly in the bottom of the dish. Lightly sautè mushrooms. ...

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