Recipe by Lorac
An easy addition to breakfast, lunch or dinner. You can "kick it up" with hot sauce or peppers. From the Candlelite Inn in Bradford, NH.
Top Review by lhoerth
Really easy. After combining all ingredients, I refrigerated the dish overnight for an easy Saturday morning breakfast for overnight guests. I sprinkled 1/2 cup shredded cheddar cheese and 6 strips crumbled bacon to the top in the last five minutes of baking.
- 1 (12 ounce) package frozen hash browns, thawed
- 5 eggs, beaten
- 2⁄3 cup picante sauce
- 1 cup shredded monterey jack cheese
- 1⁄2 cup shredded cheddar cheese
- 4 green onions, chopped
- 1⁄4 teaspoon salt