Potato, Ham and Vegetable Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a wonderful one-dish meal that my co-worker Louvenia ( a southern/soulfood cook) brings to work to share. It has a hash brown crust filled with delicious vegetables, eggs, ham and cheese. The combination of flavors is great! DH and I love this for dinner. Ingredients:
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 |
Directions:
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.
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