#3233 - Ham and Egg Pie

(by Shirley McNevich)

3 cups shredded hash brown potatoes
1/4 cup butter (melted)
Lawry's seasoning salt
1 to 1 1/2 cups diced cooked ham (substitute bacon if you wish)
1/4 cup chopped onions
1 1/2 cups shredded cheddar cheese
4-6 eggs
1/2 to 1 cup milk (1/2 cup is using 4 eggs; 1 cup if using 6 eggs)
salt
pepper

Measure out 3 cups of shredded hash brown potatoes from the bag, then thaw and drain them. Very important--spread a handful of the hash browns in between paper towels and squeeze as much liquid out as you can. Repeat with all hash browns. Once the hash browns are as dry as you can get them, press them into the bottom and up the sides of a greased 9" pie plate. Drizzle the melted butter all over the hash browns, then sprinkle seasoning salt over the hash browns. Bake at 425 degrees for 20-25 minutes or until browned. In a bowl add ham pieces, chopped onions and shredded cheese--stir to mix. In a separate bowl add eggs, milk and salt/pepper to your taste--beat with a whisk. Spread ham mixture over the bottom of the hash brown crust. Pour egg mixture over the top. Turn heat back to 350 degrees and bake 20-25 minutes or until puffy and well browned. Wait a few minutes after removing from oven before cutting and serving.