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This is a "go-to" recipe for brunch for guests. I use the refrigerated hashbrowns found near the eggs in your grocery stores. My favorite combo is bacon, gorgonzola and asparagus! Or feta, mushrooms and gyro meat!
Loved it but I'll make two next time. My three teenage boys wanted more!
Had great hopes. I will make again but next time I would up the eggs and lessen the cheese.
Yummy! Definitely a keeper!
Excellent recipe and very tasty. I usually bake the hashbrowns the night before and then the other half in the morning to be able to serve it more quickly!
This was a great recipe. I made it for a dinner with friends and even those that don't usually like quiche really liked it. I made it as directed except I sauteed about half an onion, chopped and then spread that on the crust under the ham and cheese. I also think that it would be fine (and healthier) to use less butter on the crust.
This is a good easy recipe. Different from the norm. And adaptable to any flavors you really want. My ds really enjoyed it. Thanks for posting!
On 4/27/09 I was looking for a recipe to use some shredded hash browns and ham that I had in the freezer. Well, I came across this recipe and decided to try it. Instead of using the sharp chedder, a 4 cheese Mexican Blend was used ( that's all that was on hand ) . other than that, the recipe was made as written. The hash browns made a very different and tasty crust. Thanks for posting and, " Keep Smiling :) "
I made changes but great recipe just the same! The stores were all out of shredded so I had to use the small cubed hashbrowns which I thawed in the microwave. I used Jimmy Dean breakfast sausage cooked with a chopped onion and then crumbled, half swiss and half cheddar cheeses. The only problem I had was that it was super greasy...which I blotted off with paper towels when it came out of the oven. I will try ham next time to cut down on that. This is a different recipe for a change, I never would have thought to use potatoes as the crust! Thanks :)
Excellent! Had this for brunch today. Thanks for sharing; it's a keeper! Edited: We made it with sausage today and it was very good, just a small sliver is left. Photo submitted has the sausage in it.