"One must learn to be silent just as one must learn to talk." ~ Victoria Wolff
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
After non-stop birthday celebrations and a grandkid sleepover (who knew 'Despicable Me' was such nail biter!) it felt good to have a relatively quiet week before the next round. We are so looking forward to a visit from my cousin's family from Manhattan this weekend and next… seems fitting after having clients here from Brooklyn last weekend!
RECIPE OF THE WEEK
We had 'brinner' (breakfast for dinner) for our granddaughter's Wednesday birthday dinner and all the grandkids loved it… actually, so did everyone else. Our son asked if the egg bake was on my blog and I told him 'not yet'… so here it is!
HASHBROWN EGG BAKE 
- 20 ounce package hashbrown potatoes (refrigerator case)
- 4 tablespoons butter, melted
- 1 cup diced ham
- 8 ounces shredded cojack cheese
- 8 eggs
- 1 cup lowfat half and half
- 1/2 teaspoon seasoned salt
- 6 ounce can diced roasted green chile peppers (or 1/4 teaspoon cayenne pepper)
Grease flat casserole dish, spread hash browns evenly on the bottom and sides of the dish. Brush with melted butter. Bake at 425 degrees F for 25 minutes. Layer ham, cheeses and chiles on 'crust'. Combine eggs, half and half and salt and pour on top. Reduce oven to 350 degrees and bake for 30-35 minutes. May serve with salsa if desired.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor who cooks
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