1. Grease 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish.

2. Lightly sauté mushrooms.

3. Sprinkle potatoes with cheese, mushrooms, tomatoes and green onions.

4. In a medium-sized mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish.

5. Sprinkle grated Monterey Jack with Jalapeno peppers on top as a "last" layer.

6. Cover dish and refrigerate for several hours or overnight.

7. Bake uncovered in a 350°F oven for 50-55 minutes, or until center appears set. Let stand
5 minutes before serving.

3 cups frozen, shredded
Idaho Hash Brown Potatoes

1/2 cup Mushrooms, sliced

3/4 cup Cheddar Cheese, shredded

1/4 cup Tomatoes, diced

1/4 cup Green Onions, sliced

4 Eggs, beaten

1 (12-oz.) can Evaporated Milk

Salt and Pepper

Monterey Jack Cheese with
Jalapeno peppers, grated for garnish

Source of information:
Idaho Potato Commission www.idahopotato.com

Recipe compliments of: Chef Karen Lewan

Dahionega, GA