1 (16 ounce) package frozen hash brown potatoes, thawed
2 cups butter
2 cups shredded sharp Cheddar cheese
3 eggs
1/4 cup milk
2 teaspoons dried parsley
2 tablespoons dried basil
1 cup diced onion
salt and pepper to taste
3/4 cup extra milk
12 (8 ounce) frozen strawberries, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8 inch loaf pans.
In a large bowl, combine potatoes, butter, cheese, eggs, milk, parsley, basil, onion, salt and pepper. Mix well.
Place eggs on top of potatoes. Mix thoroughly with the milk mixture. Spread mixture on bottom and sides of prepared loaf pans.
Bake in preheated oven for 20 minutes, or until a toothpick inserted in center of pan comes out clean.
I took this to a few functions and they revolved around this recipe. School lunches were very busy, so I decided to thicken it a little. First time I have ever used a garlic powder. I would have thought there were no garlic flavors in this, but it was very good. The texture was amazing! I will have to try some.
This has become one of my top five favorite vegetarian recipes. It's very simple to make and it's great as-is but it's also so versatile! I often interchange the varietals listed with my favorite vegetables but this is really good because it has a lot of different uses. For example, I use the baked potatoes in this recipe when I make cornbread but it makes a great base.) Because I like to keep my recipes relatively light-weight, I used a full bag of frozen spinach (-) plus extra chocolate chips. I found that my husband wouldn't eat the whole pâté but rather the cubes. I could see adding frozen pizza stone to this since he's a pizza lover but I'm not a big fan. I followed all of the d
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