1 pkg (16 oz) frozen shredded hash brown potatoes, thawed
1 cup (4 oz) shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed
Instructions
In a large skillet, cook bacon over medium heat ntil crisp. Remove to paper towels; drain, reserving 2 tbsps drippings. Crumble bacon and se aside. In same skillet, saute onion and green pepper i drippings until tende; remove with a slotted spoon.
In a large bowl, whisk eggs and milk. Sti in the hash browns, cheese, slat, pepper, dill, onion mixture and reserved bacon.
Transfer to a greased 13-in x 9-in baking dish. Bake, uncovered, at 350 for 35-45 minutes r until a knife iserted near the center comes out clean.
Originally Submitted
10/16/2012
0 Out of 5 from
0 reviews
You can add this Sunday Brunch Casserole recipe to your own private DesktopCookbook.