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Course : Breakfast, Brunch
Type of Prep : Bake, Casserole
Cuisine : U.S. Regional
 
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Hash Brown Potato Bake

From Diana Rattray,
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A breakfast casserole in hash brown crust with ham and cheese.

INGREDIENTS:

  • 3 cups frozen shredded potatoes
  • 1/3 cup butter, melted
  • 1 cup diced cooked ham
  • 1 cup shredded Cheddar Cheese
  • 1/4 cup finely chopped green bell pepper
  • 2 large eggs, beaten
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

PREPARATION:

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9" pie plate; drizzle the melted butter over potatoes. Bake at 425&de; for 25 minutes, or until lightly browned; cool on a rack for 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Whisk together the eggs, milk, salt, and pepper, blending well; pour egg mixture over ham mixture. Bake at 350° for 25 to 30 minutes, or until set; let stand 10 minutes before serving.
Serves 4.

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