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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I love to make this pie of weekends when my husband and I have time to enjoy every savory bite. Green and red pepper add color and flavor.Kim Pettipas, Oromocto, New Brunswick Ingredients:
1 large onion, chopped, divided |
3 tablespoons canola oil |
3-1/2 cups frozen shredded hash brown potatoes |
1-1/2 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 pound ground beef |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 tablespoon dried parsley flakes |
1 cup (4 ounces) shredded swiss cheese or shredded part-skim mozzarella cheese |
4 eggs |
1-1/4 cups milk |
1/4 teaspoon paprika |
Directions:
1. In a skillet, saute 1/2 cup onion in oil. Add hash browns, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 5 minutes or until hash browns are thawed. Press mixture into an ungreased 10-in. pie plate, forming a shell.
2. Bake at 400° for 20 minutes. Meanwhile, in a skillet, cook the beef, peppers and remaining onion over medium heat until meat is no longer pink; drain. Stir in parsley. Spoon into the potato shell. Sprinkle with cheese.
3. In a bowl, beat eggs, milk, paprika and remaining salt and pepper; pour over meat mixture. Bake at 400° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 4-6 servings.
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