Hashbrown Bake with Ham

By SMorrissey

Ingredients

• 3 C. frozen shredded potatoes
• 1/3 C. butter or margarine, melted
• 1 C. finely chopped cooked ham
• 1 C. (4 oz.) shredded Cheddar cheese
• 1/4 C. finely chopped green bell pepper
• 3 large eggs, beaten
• 1/2 C. milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Pinch of nutmeg

Details

Servings 6
Adapted from recipe4living.com

Preparation

Step 1

Directions

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25-30 minutes or until set; let stand 10 minutes before serving.

Yield: 6-8 servings

From: Buffalo National River B&B, Yellville, AR