Free recipies

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Ham and Cheese in a Hash Brown Crust

  • 1 Package (24 oz) Sideliner Shredded Hash Browns, thawed and drained
  • 1/3 cup butter, melted
  • 1 cup diced cooked ham
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 2 Beaten eggs
  • 1/2 cup milk
  • 1/4 tsp. seasoned salt

Preheat oven to 425 degrees, grease a 13x9 pan. Press the thawed Sideliner Hash Browns between a towel to remove excess moisture, and then press the hash browns into the greased pan. Brush with melted butter and bake for 15 minutes. Layer the ham and both cheeses into the baked crust. In a small bowl combine the eggs, milk and the seasoned salt until blended well. Pour over the layers of ham and cheese. Reduce oven to 350 degrees and bake for 25 minutes.

 

 

Hash Brown Quiche

  • 3 Cups Sideliner Shredded Hash Brown Patties
  • 1/2 cup butter, melted
  • 1 cup diced cooked ham
  • 1 cup shredded Cheddar cheese
  • 1/4 cup diced green pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Put Sideliner Hash Browns into a 10-inch plate and drizzle with melted butter. Bake at 425 degrees for 25 minutes. Combine ham, Cheddar cheese and green pepper. Spread evenly over crust. Beat together eggs, milk salt and pepper. Pour on top of ham mixture. Reduce oven to 350 degrees and bake for 25 to 30 Minutes. Let sit 10 minutes before serving.

 

 

 

Hash Brown Potatoes and Egg Dish

  • 1 Package (24oz) Shredded Sideliner Hash Browns
  • 1/2 medium onion, finely chopped
  • 1 Tablespoon butter
  • 3 oz. Can diced green chilies, well drained
  • 1-cup small curd cottage cheese
  • 1 1/2 cups Cheddar cheese, shredded
  • 10 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch nutmeg
  • Optional: cut up freshly cooked bacon

Brown onion in the butter. Mix all ingredients together and place in a 9x13 pan. Cover and refrigerate overnight. In the morning, bake at 350 degrees for 1 hour or until set. Optional: Serve with salsa on the side, garnish with fresh cilantro and tomato slices. Serves 8-10

 

 

 

Breakfast Casserole

  • 2 cups Shredded Sideliner Hash Browns
  • 1/4 cup chopped green/yellow/ red peppers
  • 1-cup chopped onion
  • 1-1/2 cups shredded Cheddar cheese
  • 3 chopped sausage patties, cooked
  • Salt
  • Pepper
  • 3 eggs beaten
  • 1/2 cups Bisquit
  • 1-1/2 cups milk

Mix the first seven ingredients into a large mixing bowl. Grease an 8x8-baking pan. If you double recipe the use a 13x9 pan. Spread first seven ingredients into a glass-baking dish. Mix eggs and Bisquit. Pour egg mixture over Hash Browns and spread evenly. Cover with plastic and place in refrigerator over night. The next morning bake at 425 degrees for 25 to 30 minutes.

 

 

 

Hash brown and Ground Beef Casserole

  • 1 Package (24oz) Shredded Sideliner Hash Browns
  • 1lb ground beef
  • 1lb or can of your favorite cooked vegetables
  • 1/2 cup chopped onion
  • 1 can cream of mushroom soup
  • 1/4 cup chopped celery (optional)
  • 1/2 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Preheat oven to 400 degrees. Brown ground beef and onion in skillet, drain. Combine with all the other ingredients, except for _ cup cheddar cheese in a 9x 13 baking pan and bake for 45 minutes. Top with the remaining cheddar cheese and return to oven till cheese melts. Serves 6

 

 

 

Hash Brown and Spinach Frittata

  • 2 Cups Sideliner Hash Browns
  • 1 Tablespoon vegetable oil
  • 6 eggs
  • 1/4 cup milk
  • 3 Cups frozen cut leaf spinach (16 ounce Package), thawed and squeezed to drain
  • 1/2 cups shredded Cheddar cheese
  • 1/4 teaspoon salt

Heat oil in a skillet. Brown Hash Browns in the oil. Beat eggs with a wire whisk, stir in milk, spinach, cheese and salt. Pour egg mixture over Hash Browns in skillet, reduce heat to low. Cover and simmer 10 to 12 minutes or until set in the center. Cut into wedges.

 

 

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