Cheesy Hash-browns with Ham

     This is a perfect breakfast side dish,  and great placed out on a brunch-time table. Serves many and tastes great!  There are times I make two 8x8's so that I can give one to my neighbors to enjoy.  If you want crispier hash browns, you will need to brown the thawed potatoes in a skillet (I add 2 tbs butter, 1 tbs canola oil to the skillet to get HOT then add in the potatoes) before assembling the entire dish for the oven.  I love this recipe and it's also great with scrambled eggs in a breakfast burrito.  Now that Fall is here - time to pull it back out of my recipe vault and share! Enjoy Diane 

Cheesy Hash-browns with Ham

Ingredients: 
1 (32 ounce) package frozen hash brown potatoes, thawed
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions:

• Preheat oven to 375 degrees F (190 degrees C).  *see kitchen note
• Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese.
• Spread evenly into prepared dish.
• Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown.
• Serve immediately. 

*Kitchen Note: You CAN cook the thawed hash browns a bit in a hot skillet to brown them 
before proceeding with the assembly of the recipe.