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Source: Stop and Smell the Rosemary

Hash Brown Quiche
A delicious dish!
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Serves: 6-8
Prep Time: 20 minutes
Cook Time: about 70 minutes total
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24 ounces frozen hash brown potatoes, thawed, shredded
5 1/3 tablespoons unsalted butter, melted
2 large eggs, beaten
1/2 cup half-and-half
1/2 teaspoon seasoned salt
4 ounces Monterey jack cheese with jalapeno peppers, shredded
4 ounces Swiss cheese, shredded
1 cup ham, diced
fresh parsley

Preheat oven to 425 degrees. Press hash browns into quiche pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from oven. Reduce oven to 350 degrees. Combine eggs, half and half, and salt. Place cheeses and ham in hash browns shell. Pour egg mixture over top. Bake 40 to 50 minutes. Garnish with parsley.

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