Hash Brown Bake

Here's a great breakfast/brunch casserole I've made for several years. I used to take it for early morning tailgating when UGA had a football game at noon or 1:00. It travels well.

We had breakfast for dinner one day last week.

HASH BROWN BAKE

1 (20 ounce) package refrigerated shredded potatoes
1/3 cup butter, melted
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1/2 cup finely chopped green and red bell pepper
1/4 cup finely chopped onion
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Press potatoes into bottom of an ungreased 2 quart rectangular baking dish. Drizzle with butter.

Bake at 425 degrees for 20 to 25 minutes or until lightly browned. Cool for about 10 minutes. Combine ham, cheese, bell pepper and onion and spoon onto potatoes. Combine eggs and next 3 ingredients in small bowl, stirring well. Pour egg mixture over ham mixture.

Bake at 350 degrees for 25 to 30 minutes or until set. Let stand 10 minutes before serving.

Yield: 4 - 6 servings

Note: Hash Brown Bake may be prepared, omitting egg mixture, and refrigerated overnight. In the morning just add egg mixture and bake.

Note: You may pre-cook shredded potatoes and butter in the microwave and eliminate the first portion of baking time.