Ham & Egg Hash Brown Pie

Cooking Instructions

Lightly coat two 9-in. pie plates with nonstick cooking spray.

Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch.

Heat 2 tsp oil in a large nonstick skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1⁄2 tsp salt. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden.

Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refrigerate up to 1 day.

About 50 minutes before serving: Heat oven to 350°F. Whisk eggs, milk, dry mustard and remaining 1⁄4 tsp salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the egg mixture over each.

Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean.

PLANNING TIP: The crust can be made through Step 2 up to 1 day ahead. The ham, cheese, bell pepper and scallions can be prepared, bagged together and refrigerated up to 1 day.