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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.Lori Hiscock, Kalamazoo, Michigan Ingredients:
3 cups frozen shredded hash brown potatoes, thawed |
1 egg, lightly beaten |
1/4 cup grated parmesan cheese |
filling: |
1-1/2 cups sliced zucchini |
3/4 cup chopped sweet red pepper |
1 tablespoon butter |
1/2 cup cubed fully cooked ham |
2 eggs, lightly beaten |
1/4 cup milk |
1-1/2 teaspoons dried basil |
salt and pepper to taste |
3/4 cup shredded monterey jack cheese |
Directions:
1. In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown.
2. Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper.
3. Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
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