From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 24 ounces frozen uncooked shredded hash browns, thawed
  • 5-1/3 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 1/2 cup half and half
  • 1/2 teaspoon seasoned salt
  • 4 ounces Jalapeno Jack cheese, shredded (1 cup)
  • 4 ounces Swiss cheese, shredded (1 cup)
  • 1 cup diced ham


  • fresh parsley

Preheat oven to 425 degrees.  Press hash browns into quiche pan.  Blot with paper towel to remove all moisture.  Brush with melted butter.  Bake 25 minutes.  Remove from oven.  Reduce oven to 350 degrees.  Combine eggs, half and half, and salt.  Place cheeses and ham in hash brown shell.  Pour egg mixture over top.  Bake 40 to 50 minutes.  Garnish with parsley.

SERVES: 6 - 10

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