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4 cups Shredded Frozen Hashbrowns
1/2 cup Onion, finely chopped
8 ounces Bacon, cooked and crumbled
1 cup Shredded Cheese
1 Can of Evaporated Milk (12 flo. oz)
1 Egg, large, lightly beaten
1.5 teaspoons Salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
1/2 cup Onion, finely chopped
8 ounces Bacon, cooked and crumbled
1 cup Shredded Cheese
1 Can of Evaporated Milk (12 flo. oz)
1 Egg, large, lightly beaten
1.5 teaspoons Salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
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