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I made this tonight for our evening meal and we both agree that they were very good. I was forced to use the little small hash brown cubes because my store was out of regular hash browns, but they worked just fine. It actually made enough for 6 cups so I added an extra egg and I used some evaporated milk in place of the cream. Served with hot biscuits and cream gravy, yum, yum.... It's a nice change to serve breakfast food as an evening meal.
Wonderful taste! I had some difficulty getting the hash browns into a thinner shell, but in the long run the taste was fantastic, and even a friend that came to our house that night and had them re-warmed, said they were great! This recipe was made in honor of Amy, (Redneck Epicurian), a brave and pleasant soul, and a person who knew good cooking!
Quite fiddly to make with lots of ingredients, but well worth the effort - a great all day breakfast in a muffin tin....such a great idea! WE both really LOVED this - I will probably leave out a few ingredients next time - it was getting difficult to fill the little hash brown cups up!!! Or, add more hash browns!! A delightful recipe, made in memory of Amy.....unforgettable. FT
Delicious! I don't buy frozen hash browns, so I made my own. I also doubled the recipe. :) Made for ZWT 3 'o7.