Hash Brown Quiche

Press 8 c frozen, shredded, hash browns, (thawed) - into the bottom and sides of a greased 9X13 pan. Pat dry with a paper towel.

Drizzle with 2/3 c melted butter.

Bake at 425 for 25 minutes.

Sprinkle with:
2 c ham, diced, cooked ham
2 c cheddar cheese, grated
2 green onions, thinly sliced

In a bowl, whisk together:
7 eggs
1 1/4 c milk
1/2 t salt
pepper to taste

Pour over crust.
Reduce heat to 350. Bake for 30 minutes, or until done in the middle.

Let stand 10 minutes before cutting.

Creamy Chive Mashed Potatoes

Cover 5 medium potatoes in water with 1 t salt.
Boil. Reduce heat; cover and cook for 25-40 minutes or until tender.Drain.
In large mixing bowl mash the potatoes until smooth.

Add:
4 oz cream cheese, softened
1/4-1/2 c buttermilk
2 t dried snipped chives
1/2 t salt
1/4 t pepper
2 T butter, softened

Gradually beat in the buttermilk.

Sunshine Potatoes

I suppose these are the optimistic version of Funeral Potatoes. And a great side dish.

Peel, and boil 6-8 potatoes. Cool and grate.

In a saucepan, heat:
4 T butter
1 can cream of chicken soup
1 pint sour cream
1/4 grated onion
salt and pepper to taste

Fold warm mixture into potatoes.
Place in a 9X13 pan.
Top with grated cheddar cheese.

Bake covered for 30 minutes at 325 degrees.

Allergy-free substitutions:
Soy Cheese
Tofu Sour Cream
margarine

Scalloped Potatoes

Pare 6 medium potatoes and slice thin.

In a saucepan, make a white sauce by heating until bubbly:
3 T butter, melted
2 T flour

Slowly add:
3 c milk

Cook until thickened. (May add 1 c grated cheddar cheese here for Augratin potatoes.)

Put 1/2 of potatoes in a greased 2 qt. casserole dish and cover with 1/2 white sauce.
Sprinkle with minced dried onion, and salt and pepper.

Add remaining potatoes. Sprinkle again with seasonings, then remaining sauce.

Cover and bake at 350 for 1 hour.
Uncover and continue baking until top is brown.