1 28-ounce package frozen Southern-style hash potatoes, about 6 cups [[I use the whole bag]]
1 8-ounce package shredded sharp Chedder cheese (2 cups)
10 eggs, well beaten [[I use just under 2 cups of liquid egg whites]]
1 cup reduced-fat sour cream
1 cup skim or low-fat milk [[I always cook with Soy milk]]
2 tablespoons honey Dijon mustard (optional)
1 teaspoon salt [[I try not to cook with salt! ick]]
1/4 teaspoon ground pepper
Sliced red onion (optional)
Parsley sprig (optional)
Mixed greens (optional)
Preheat oven to 350 degrees. Evenly coat a 13-by-9-inch (3 quart) glass baking dish with cooking spray.
Evenly spread potatoes in the dish. Sprinkly with cheese.
In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper until throughly blended. Pour over the potatoes.
Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
Garnish with onion and parsley, sevre with mixed greens (if desired).