Buffalo River Lodge Bed & Breakfast Yellville, Arkansas (Buffalo National River) Rustic Elegance near the crystal clear Buffalo National River. | Contact the Innkeepers | Introduction | Guest Rooms/Rates | Breakfast and Dinner | Area Website Links | Printable Brochure | Guest Comments | Weddings | Our Favorite Recipes | Reservation Request Form | Special Packages | How to Find Us |

Ingredients:
3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup (4 oz) shredded Cheddar cheese
1/4 cup finely chopped green bell pepper
3 large eggs, beaten
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
Pinch of nutmeg

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pieplate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set; let stand 10 minutes before serving.

Yield - 6 to 8 servings

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Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | Breakfast and Dinner | Area Website Links | Printable Brochure | Guest Comments | Weddings | Our Favorite Recipes | Reservation Request Form | Special Packages | How to Find Us |

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