1 (24 oz.) pkg. frozen hash brown potatoes
8 eggs
3 T. cornstarch
1 (8 oz.) ctn. plain yogurt
Dash of salt
Dash of Worcestershire sauce
Dash of dry mustard
1 lb. bacon (previously fried & drained), or ham or sausage (also previously fried & drained)
1 sm. green pepper, chopped (opt.)
Various toppings: Cheese, onions, etc.
Arrange hash browns in bottom of greased 9×13-inch pan. Dab butter on top. Bake 10 minutes. Whip up eggs; add cornstarch, yogurt and rest of the ingredients. Pour over hash browns, top with various toppings. Bake 40 minutes at 350°.
Leona Rapacz