Sheet Pan Ham and Cheese Hashbrowns
Fruit Salad with Yogurt Dip and Blueberry Muffins
Ingredients
- ½ (30-oz) pkg frozen shredded hash browns, thawed
- ¼ cup butter, melted
- 1 large egg, lightly beaten
- 1 cup shredded colby-Jack cheese, divided
- 1 (8-oz) pkg diced cooked ham, drained
- ½ tsp salt
Instructions
- Preheat oven to 400°F. Stir together hash browns, melted butter, egg, ½ cup cheese, ham, and salt. Press mixture into a lightly greased 15- x 11-inch rimmed baking sheet.
- Bake 25 minutes or until hash browns are browned and crisp. Sprinkle with ½ cup cheese; bake 10 minutes longer.
Side Dish Ingredients
- 1 (7-oz) pouch blueberry muffin mix
- 1 (6-oz) carton strawberry yogurt
- 1 Tbsp honey
- 1 (1-lb) container fruit salad
Side Dish Instructions
- Prepare muffins according to package directions.
- Stir together yogurt and honey in a bowl. Serve with fruit.
Kid-Friendly Meal Plan
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