I got this recipe from a newspaper clipping back in 2001. I have a note in my recipe binder: “First made with leftover Christmas ham – very good”. Please note that the total baking/resting time is one hour.
HASH BROWN AND HAM BAKE
- 3 cups frozen shredded potatoes
- 1/4 cup butter, melted
- 1 cup chopped cooked ham
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped red bell pepper
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 tsp. salt
- grating of black pepper
- 1 tsp. dried thyme
Preheat oven to 410 degrees F
Thaw potatoes between layers of paper towels to dry.
Press potatoes into bottom and sides of ungreased 9″ pie plate and drizzle with butter. Bake @ 410 degrees F for 25 minutes. Remove to rack.
Reduce oven temperature to 350 degrees F
In the baked potato shell, distribute ham over bottom of shell, then cheese, and then red pepper.
In a small bowl mix together the beaten eggs, milk, salt, pepper and thyme. Pour this mixture over the ingredients in the potato shell.
Yield: 4-6 servings