Hash Brown, Egg & Cheese Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup half-and-half
- 4 whole eggs
- freshly ground pepper to taste
- 1/4 teaspoons salt
- 1 cup diced ham
- 2- 1/2 cups simply potatoes (fresh hash browns)
- 1 whole sliced green onion divided
- 1/4 cups diced purple onion
- 1/4 cups diced tomatoes
- 1 cup shredded cheese (i used 1/2 fontina and 1/2 chedda
- Carbohydrate 79.3002947282437 g
- Cholesterol 2448.70000052985 mg
- Fat 253.299821498016 g
- Fiber 0.864866695276896 g
- Protein 151.002260042388 g
- Saturated Fat 139.904117435838 g
- Serving Size 1 1 recipe (2379g)
- Sodium 3428.34053392046 mg
- Sugar 78.4354280329668 g
- Trans Fat 17.8948853418395 g
- Calories 3172 calories
Note: If using frozen hash browns instead of fresh, make sure to thaw them and remove excess moisture before putting them into the pie. Preheat oven to 375 F. Press the hash browns in the bottom and up the sides of a 9-inch deep dish pie plate that you’ve lightly sprayed with Pam. Bake the hash brown crust for 15 – 20 minutes or until lightly browned and set. Whisk together the eggs, half-and-half, salt and pepper until blended. Mix in the diced ham, half of the green onions, the purple onions, tomatoes and any other vegetables that sound good. Remove the potato crust from the oven and sprinkle it with half of the shredded cheese. Gently pour the egg mixture over the top of the cheese. Bake for 35-40 minutes or until the center is set and the edges are lightly browned. Sprinkle with the remaining cheese and allow it to sit for 10 minutes. Garnish with the remaining green onions and cut into wedges to serve. Enjoy!
