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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Keep this recipe in mind for the day after Thanksgiving! Turkey and cheeses nestle into a hash brown crust. Recipe comes from CDKitchen. Ingredients:
3 cups hash browns, shredded, loose-pack (purchased frozen, then thawed) |
1/3 cup butter or 1/3 cup margarine, melted |
1 cup fully cooked turkey, diced |
1/2 cup swiss cheese, shredded |
1/2 cup monterey jack cheese, shredded |
1/4 cup green pepper, diced |
1/4 cup red pepper, diced |
2 eggs |
1/2 cup milk |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 425 degrees F. Have ready an ungreased 9-inch pie plate.
2. Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of the ungreased pie plate. Drizzle with butter.
3. Bake in preheated oven for 25 minutes.
4. Combine the turkey, cheese and diced peppers, and spoon over the crust. In a small bowll beat eggs, milk, salt and pepper. Pour over all.
5. Reduce heat to 350 degrees F. and bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes. Cut into pie wedges and serve.
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