This was a perfect brunch recipe. I think I will make it in a smaller pan next time though just so it will come out thicker...it was a little thin for my liking. The flavor was good and the prep very easy. I used Canadian bacon and left off the mushrooms because I wasn't sure my guest would like them. I served this with Glazed Cinnamon Rolls Glazed Cinnamon Rolls - Bread Machine...which are awesome!...and some fruit. Thanks...I will definitly make this again.
This was an extremely yummy "all in one" dish!! However, I did make a few changes.....I felt it was necessary to use mix 2 beaten eggs with the hashbrowns in order to "bind" the hashbrowns better before spreading onto baking stone. In addition, I had to bake the potato crust a good 25 minutes in order to crisp it up. Ten minutes wasn't nearly long enough. I followed the directions exactly as written from then on, and it turned out perfectly. I will add this to my keeper file. Thank you!!
I was a bit perplexed with instructions - step 2 and step 6 use 2 different preps. Anyhow we used a pan and had to cook longer to get hashbrowns to cook up and brown. Otherwise this was a great way to serve the usual in a one dish presentation.