Potato, Ham And Vegetable Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups frozen hash brown potatoes, thawed
• 3 eggs
• 1/4 cup parmesan cheese, grated
• 1 1/2 cups yellow squash or 1 1/2 cups zucchini, sliced in 1/4 inch rounds
• 1 sweet red pepper, chopped
• 1 tablespoon butter
• 1 1/2 teaspoons basil, chopped or 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup ham, diced
• 1/4 cup milk
• 1/2 cup grated colby or 1/2 cup monterey jack cheese or 1/2 cup cheddar cheese

Recipe

• 1 preheat the oven to 400°f.
• 2 lightly grease a 9-inch pie plate.
• 3 in a medium bowl beat one egg with the parmesan.
• 4 toss the hash browns in the egg mixture.
• 5 press the hash brown mixture into the bottom and up the sides of the pie plate.
• 6 bake for 15 minutes.
• 7 while the crust bakes, melt the butter in a large skillet.
• 8 saute the squash and sweet red pepper for about 5 minutes, just to soften.
• 9 remove from heat; cool one minute.
• 10 stir the basil, salt, black pepper and ham into the squash/pepper mixture.
• 11 in a small bowl, lightly beat the remaining 2 eggs and the milk.
• 12 add the egg/milk mixture and grated cheese to the skillet and stir to combine.
• 13 pour the mixture over the potato crust.
• 14 bake uncovered for 20 minutes or until set.
• 15 let stand 5 minutes before serving.