Servings: 5
Hash brown potatoes
2 (12 oz.) packages, frozen
1/3 cup, melted
1 cup, cooked, diced
Monterey Jack cheese
1 cup, shredded
2 eggs
Heavy whipping cream
½ cup
Leftover Breakfast Quiche
20 m
1 h 15 m
Ready in:
1 h 35 m
  1. Heat the oven to 425° F/220° C/ Gas Mark 7.
  2. Remove all the excess liquid from potatoes.
  3. In a small bowl, mix potatoes and butter.
  4. Prepare an ungreased 10-inch baking pan and press the potato mixture into its bottom and sides.
  5. Bake for 25 minutes. Remove from the oven.
  6. Arrange ham and Monterey Jack cheese over the potato mixture.
  7. Beat together eggs and whipping cream in a separate small bowl. Pour the mixture over the dish.
  8. Return the dish to the oven and cook at the same temperature for 30 more minutes.