Potato brunch eggs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Potatoes Obrien |
| 4 | Eggs | |
| ⅔ | cup | Carnation Evaporated Milk; Undiluted |
| 1 | can | Cream Of Celery Soup |
| 2 | tablespoons | Dried Onions |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White Pepper |
| 2 | tablespoons | Chopped Parsley |
Directions
Run hot water over potatoes to bring them to room temperature; drain well.
Spread over bottom of buttered 8" square baking pan. Beat eggs in medium bowl. Stir in remaining ingredients; blend well. Pour over potatoes. Bake at 350 for 25 to 30 minutes. Meg's notes: Made 4/98. (Rated **** out of ****)
Recipe by: Good Eating with Carnation Evaporated Milk Posted to brand-name-recipes by Meg Antczak <meginny@...> on May 04, 1998