COUNTRY PIE

By Marg

RECIPE FROM HILLSIDE HAVEN BED & BREAKFAST (ST. CATHARINES, ONT.)

Ingredients

• 3 TBSP. BUTTER
• 2 CUPS FROZEN HASH BROWN POTATOES
• 1/2 TSP. CELERY SALT
• 3/4 CUP MUSHROOMS
• 1/2 CUP CHOPPED ONION
• 1/2 CUP GREEN PEPPER
• 5 EGGS
• 1/2 CUP MILK
• PINCH OF PEPPER
• 1 CUP SHREDDED CHEDDAR CHEESE
• 6 SLICES BACON, WELL COOKED AND CRUMBLED

Preparation

Step 1

IN FRY PAN, MELT BUTTER OVER MED.-HIGH HEAT. SAUTE POTATOES TILL BROWN & CRUSTY - ABOUT 5 MIN. SPRINKLE WITH CELERY SALT & MIX WELL. SPREAD EVENLY IN 9" PIE PLATE OR QUICHE DISH. TOP WITH MUSHROOMS, ONION & GREEN PEPPER. WHISK TOGETHER EGGS, MILK & PEPPER. POUR OVER POTATOES. BAKE AT 350 DEGREES FOR 30 MIN. OR UNTIL SET. REMOVE FROM OVEN & SPRINKLE WITH CHEESE & BACON.