Ham & Cheese Brown Casserole
- two cups Breakfast Diced Hashbrown
- one cup ham, cut lengthwise & crosswise into 1.5 cm (0.5 in.) strips
- one apple, cut into small pieces
- one medium onion, halved also thinly slice
- two eggs
- one c heavy cream
- Salt and freshly pepper
- one cup (four oz) grated Gruyere cheese
- 1/8 c flour
- two green onions, chop
Preheat oven two hundred thirty °C (450°F).
Lightly butter 20.5-cm (eight -inch) baking dish. Put apart.
Preheat 2 skillets over medium-high heat and sauté McCain Diced Hashbrowns according to package directions. Remove from heat and set aside.
In another skillet, add the ham, stirring occasionally, until the pieces begin to brown, about three to four minutes. Add onion and apple pieces, stirring occasionally, until onion is lightly browned, about five to six minutes. Transfer the mixture to a plate and let cool slightly.
In a large bowl, whisk eggs, cream, all-purpose flour, a quarter tsp. salt and 1/8 tsp. ground black pepper. Add 3/4 of the Gruyere cheese and the cooked mix of McCain diced hash browns, onion and apples. Mix well.
Placing mixture in the baking dish and top with rest cheese.
Bake for twenty five minutes, covered with foil.
Remove foil and bake an additional fifteen minutes, until top is golden brown.
Remove from oven, garnish with chopped green onions and serving.