Potato, Ham and Vegetable Pie

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F.
  • Lightly grease a 9-inch pie plate.
  • In a medium bowl beat one egg with the Parmesan.
  • Toss the hash browns in the egg mixture.
  • Press the hash brown mixture into the bottom and up the sides of the pie plate.
  • Bake for 15 minutes.
  • While the crust bakes, melt the butter in a large skillet.
  • Saute the squash and sweet red pepper for about 5 minutes, just to soften.
  • Remove from heat; cool one minute.
  • Stir the basil, salt, black pepper and ham into the squash/pepper mixture.
  • In a small bowl, lightly beat the remaining 2 eggs and the milk.
  • Add the egg/milk mixture and grated cheese to the skillet and stir to combine.
  • Pour the mixture over the potato crust.
  • Bake uncovered for 20 minutes or until set.
  • Let stand 5 minutes before serving.
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