Hash Brown Omelet

Hash Brown Omelet

3 cups frozen shredded potatoes
1/3 cup butter, melted
1 cup chopped cooked ham (may omit)
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped green pepper
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt (may use seasoned salt)
1/4 teaspoon pepper

Thaw potatoes & press into bottom & up sides of an un-greased 9-inch pie plate; drizzle with butter.
Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes.
Combine ham, cheese and green pepper; spoon into potato shell.
Combine eggs, milk & seasonings, stirring well; pour over cheese.
Bake at 350 degrees for 25 to 30 minutes or until set.
Yield 6 to 8 servings.

Note: May be assembling, omitting egg mixture and stored in refrigerator 8 hours. Let stand at room temp. for 30 minutes. Then combine eggs, milk & seasonings; pour over cheese. Bake as above.

Source:
Canyon Road Inn


And, behold, I come quickly; and my reward is with me, to give every man according as his work shall be. Revelation 22:12 (KJV)