<Recipes On The go Recipes On The Go: Egg: Ham & Egg Hash Brown Pie

Recipes On The Go

Tuesday, December 13, 2005

Egg: Ham & Egg Hash Brown Pie

3 lb. all-purpose potatoes, peeled
4 tsp. oil
1 1/4 tsp. salt
6 large eggs
1 1/2 cups whole milk
2 tsp. dry mustard
1 1/2 cups each diced ham and shredded cheddar cheese
1 finely chopped red bell pepper
1/2 cup thinly sliced scallions

Lightly coat two 9-inch pie plates with non-stick cooking spray. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch. Heat 2 tsp. oil in a large nonstick skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1/2 tsp. salt. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refrigerate up to 1 day.
About 50 minutes before serving: heat oven to 350 degrees. Whisk eggs, milk, dry mustard and remaining 1/4 tsp. salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the egg mixture over each. Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean.


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