1 1/2 cups hashed brown potatoes, refrigerated or frozen, loose pack|
1/2 cup Monterey Jack cheese with jalapeno peppers, shredded
1/2 cup bell pepper, green and red
1/2 cup shredded Swiss cheese
1/2 cup onion
2 eggs, beaten
1/2 cup light cream, or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture.
Grease two 8-ounce casserole dishes. Arrange potatoes evenly in the bottoms of the dishes. Bake uncovered in a 400° F. oven for 20 minutes. Remove casseroles from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350° F. Saute onions and peppers. On top of the potatoes in the casseroles, layer Monterey Jack cheese, sauteed onions and peppers, and Swiss cheese.
In small mixing bowl, combine the eggs and light cream or half-and-half. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered in the 350° oven about 25 minutes, or until the centers appear set. Let stand about 5 minutes before serving. Makes 2 servings.