by Joanna Franke
12 eggs
1 c. plain yogurt
1 tsp. Lawry's season salt
3/4 stick of butter
2 c. shredded hashbrowns, thawed
1 c. grated cheese.
Directions: Preheat oven to 350 degrees. Combine eggs, yogurt, and season salt in a bowl and set aside. In a skillet, melt butter and saute hashbrowns. Add hashbrowns to the egg mixture and lightly stir. Pour into a casserole dish. Top with cheese. Bake for 25-30 until knife comes out clean.
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