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  • Sheila Le Roy

    Bake eggs w/ Crispy Hash Brown Crust I thawed frozen hashbrowns & squeezed out the water. I also added 1 tbl. butter to the olive oil.

  • Tina Parkinson

    Baked Eggs with Crispy Hash Brown Crust 1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes) 1/2 tsp salt 6 eggs 3/4 cup shredded cheese (we used sharp white cheddar) 2 Tbsp olive oil for cast iron skillet Directions on site.

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