Yield: 8 servings
4 cups of hash browns (shredded kind)
1/3 stick of butter
6 ounces of finely chopped cooked ham (I prefer honey baked)
3/4 cup (3 ounces) of 4 cheese Mexican blend
5 slices (5 ounces) of Swiss cheese
¼ cup finely chopped green bell pepper
¼ cup water
salt & pepper
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes in the bottom and sides of an ungreased 9-inch pie plate. Drizzle with butter and bake at 425 degrees for 23-30 min or until lightly browned; cool on a wire rack for 10 min. This can be done the night before and then refrigerate baked shell.
Combine eggs, water and green pepper. Add salt & pepper to taste as you would for 8 eggs and beat with a wire whisk. Add ham and cheese and blend. Pour mixture into potato shell. Bake at 350 degrees for 50-55 minutes. Let stand 10 minutes before serving.