By: EatingWell User
Pretty good with some tweaks
On a Sunday, I combined a bag of fresh hash browns, Black Forest ham bits, cheese, two eggs, rosemary, salt and fresh ground pepper in a big plastic container. On Tuesday, I cooked it using coconut oil which I've been experimenting with. It didn't hold together well but was really good. When I took the leftovers for lunch, my office mate raved about how good it smelled. Next time, I'll use Southwest seasoned hashbrowns.
Pros: Mix now/cook later with easy ingredients that have a good shelf life
Cons: Didn't hold together well but I'm considering it a skillet dish now