°2 cups Breakfast Diced Hashbrown
°1 cup ham, cut lengthwise & crosswise into 1.5 cm (0.5 in.) strips
°1 apple, cut into small pieces
°1 medium onion, halved also thinly slice
°1 c heavy cream
°Salt and freshly pepper
°1 cup (4 oz) grated Gruyere cheese
°1/8 c flour
°2 green onions, chop
Preheat oven 230°C (450°F).
Lightly butter 20.5-cm (8-inch) baking dish. Put apart.
Preheat 2 skillets over medium-high heat and sauté McCain Diced Hashbrowns according to package directions. Remove from heat and set aside.
In another skillet, add the ham, stirring occasionally, until the pieces begin to brown, about 3 to 4 minutes. Add onion and apple pieces, stirring occasionally, until onion is lightly browned, about 5 to 6 minutes. Transfer the mixture to a plate and let cool slightly.
In a large bowl, whisk eggs, cream, all-purpose flour, 1/4 tsp. salt and 1/8 tsp. ground black pepper. Add 3/4 of the Gruyere cheese and the cooked mix of McCain® diced hash browns, onion and apples. Mix well.
Placing mixture in the baking dish and top with rest cheese.
Bake for 25 minutes, covered with foil.
Remove foil and bake an additional 15 minutes, until top is golden brown.
Remove from oven, garnish with chopped green onions and serving.