Spinach Souffle Brunch Potatoes- Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (12 ounces) frozen spinach souffl
6 ounce: Cooked ham, diced
3: Fresh Idaho potatoes, baked
1/2 tsp: Salt, optional
2 tbsp: Butter or margarine, optional
2 tbsp: Grated Parmesan cheese,
Directions:
Remove souffl from foil packaging; place in shallow microwave safe
baking dish. Cook on Medium 4 to 5 minutes or until souffl can be
broken up, rotating dish once. Stir in ham. Cover loosely with
plastic wrap; cook on High 4 to 5 minutes or until heated through,
stirring once. Meanwhile, cut potatoes in half lengthwise. Fluff each
half with fork; season with salt. Top with spinach mixture and cheese.
Makes 3 servings. From the files of Al Rice, North Pole Alaska. Feb
1994
Source from luhu.jp
baking dish. Cook on Medium 4 to 5 minutes or until souffl can be
broken up, rotating dish once. Stir in ham. Cover loosely with
plastic wrap; cook on High 4 to 5 minutes or until heated through,
stirring once. Meanwhile, cut potatoes in half lengthwise. Fluff each
half with fork; season with salt. Top with spinach mixture and cheese.
Makes 3 servings. From the files of Al Rice, North Pole Alaska. Feb
1994
Source from luhu.jp
Tags
Vegetables