COUNTRY BREAKFAST POT PIE ( Elizabeth Tite Whitehead )

By LADONMANK

Ingredients

• 1 ) 3 tablespoons vegetable oil
• 2 ) 1 bag (20 oz.) refrigerated shredded hash browns
• 3 ) 1 cup shredded swiss cheese (4 oz.)
• 4 ) 8 eggs
• 5 ) 1 small onion, chopped
• 6 ) 1/2 teaspoon salt
• 7 ) 1/4 teaspoon pepper
• 8 ) 1 1/2 cups cubed cooked ham (8 oz.)
• 9 ) 1 package cream cheese (3 oz.), cut into small cubes
• 10 ) 1 can refrigerated large crescent dinner rolls (12 oz.)

Preparation

Step 1

Heat oven to 375°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes and chopped onion in skillet, cook until golden brown on bottom. Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes. In bowl, beat eggs. Stir in salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese. Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap. Bake 20 to 25 minutes or until crust is golden brown.