Plains Edition Recipes for 4-9-11 | TheFencePost.com

Plains Edition Recipes for 4-9-11

From the kitchen of: Beth Gibbons, Crawford, Neb.

32 oz. frozen hash browns

16 oz. cooked ham, cubed (sausage or bacon works well too)

1 sm. onion, diced

1/2 green pepper, drained

cheddar cheese, shredded

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12 eggs

1 can skimmed or 2% milk

salt and pepper

Layer hash browns, ham, onion and green pepper several times in Crock Pot. Then sprinkle cheese over top. Beat eggs, milk, salt and pepper; then pour over layers. Turn the Crock Pot on low and let cook overnight.

From the kitchen of: Beth Gibbons, Crawford, Neb.

32 oz. frozen hash browns

16 oz. cooked ham, cubed (sausage or bacon works well too)

1 sm. onion, diced

1/2 green pepper, drained

cheddar cheese, shredded

12 eggs

1 can skimmed or 2% milk

salt and pepper

Layer hash browns, ham, onion and green pepper several times in Crock Pot. Then sprinkle cheese over top. Beat eggs, milk, salt and pepper; then pour over layers. Turn the Crock Pot on low and let cook overnight.

From the kitchen of: Beth Gibbons, Crawford, Neb.

32 oz. frozen hash browns

16 oz. cooked ham, cubed (sausage or bacon works well too)

1 sm. onion, diced

1/2 green pepper, drained

cheddar cheese, shredded

12 eggs

1 can skimmed or 2% milk

salt and pepper

Layer hash browns, ham, onion and green pepper several times in Crock Pot. Then sprinkle cheese over top. Beat eggs, milk, salt and pepper; then pour over layers. Turn the Crock Pot on low and let cook overnight.