Ham and Egg Hash Brown Pie


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Baked with a potato crust, this cheesy, egg pie makes a complete breakfast.

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Serving Size / Yield

6-8 servings


  • 3 lb. potatoes, peeled
  • 4 tsp. oil
  • 1 1/4 tsp. salt
  • 6 eggs
  • 1 1/2 C. milk
  • 2 tsp. dry mustard seed
  • 1 1/2 C. diced ham
  • 1 1/2 C. shredded cheddar cheese
  • 1 red bell pepper, chopped
  • 1/2 C. sliced green onions

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Lightly coat two 9 inch pie plates with cooking spray. Coarsely shred potatoes, place into a bowl of cold water. Heat 2 tsp oil in skillet. Drain half the potatoes, add to skillet and sprinkle with 1/2 tsp salt. Cook 8 min. or until potatoes are soft and golden. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Heat oven to 350 degrees. Whisk eggs, milk, mustard, and remaining salt in bowl to blend. Divide ham, cheese, pepper, and green onions between pie plates. Pour half the egg mixture over each. Bake 40 min. or until done.

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