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Showing 1-3 of 3
By zaar mate
on May 08, 2008
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 28, 2007
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!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 14, 2007
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (183 g)
Servings Per Recipe: 8