This is actually one of my favorite brunch-ish recipes. It is so simple to make, smells soooo good when it’s cooking and feeds a small crowd of people. You’re gonna love this, I just know it!
This recipe will feed 8 – 10 people. You will need a 6 quart slow cooker for this recipe. I also use a Reynold’s Slow Cooker Liner for easy clean up. If you don’t have any liners just spray the crockery with nonstick spray before you start the layering process.
-7 cups shredded potatoes (a 32 ounce bag of frozen hash browns could be used in it’s place)
-3/4 cup diced onions
-1 pound of ham, breakfast sausage or bacon-cooked and cut into pieces
-2 (4 ounce) cans of mushrooms, stems and pieces, drained
-4 cups sharp cheddar cheese, shredded
-1 dozen eggs, beaten
-2/3 cup (= a 5 fluid ounce can) of evaporated milk
-1/3 cup water
-1 teaspoon seasoning salt
-1/2 teaspoon ground black pepper
Start by layering your potatoes, meat, onions, mushrooms and cheese. You are going to make three layers, insuring you end with layer of cheese. In a bowl, mix beaten eggs, evaporated milk, water, salt and pepper. Pour mixture over layers. Using a spoon handle, poke through the mixture in 6 or 7 places. This is to just make sure the mixture goes all the way through to the bottom of the crockery. Cook on low for 7 – 8 hours.
**TIP** Evaporated milk stands up better to the long cooking process than regualr milk. Regular milk tends to want to break down if exposed to heat for this long of a period.