Recipe: Fish Stick Supper

Fish Stick Supper


1 (12 ounce) package frozen shredded hash
brown potatoes, thawed
4 eggs
2 cups milk
1 tablespoon dried minced onion
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 1/4 teaspoons seasoned salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded Cheddar cheese
1 (12 ounce) package frozen fish sticks


Break apart hash browns with a fork; set aside. In a large bowl, beat eggs and milk. Add onion, dill, seasoned salt and pepper. Stir in hash browns and cheese. Transfer to a greased 11 x 7 x 2-inch baking dish; arrange fish sticks over the top. Bake, uncovered, at 350 degrees F for 50 minutes or until top is golden brown and fish flakes with a fork. Let stand for 5 minutes before cutting.

Yield: 6 servings.