February 1, 2006
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. Sprinkle potatoes with cheese, mushrooms, tomatoes and green onions.
In medium-sized mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. Sprinkle grated Monterey Jack with jalapeÒo peppers on top as a last layer. Dish should be covered and refrigerated at this point for several hours or overnight.
Bake uncovered in a 350°F oven for 50-55 minutes, or until center appears set. Let stand 5 minutes before serving.
Photo Credit: Idaho Potato Commission
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