Recipe By WOGSALG
Rating
Published Jun 8th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 1 (9 inch) pie Calories 337.8

A delicious breakfast/brunch recipe using hash browns, diced ham, eggs, etc. Easy to make and everyone loves it!

Recipe Ingredients

  • 3 cups shredded hash brown potatoes
  • ⅓ cup butter, melted
  • seasoning salt to taste
  • 1 cup diced cooked ham
  • ¼ cup chopped onion
  • 1 cup shredded Cheddar cheese
  • 2 eggs
  • ½ cup milk
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
  3. 3 In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
  4. 4 Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Nutrition Facts

  • Calories 337.8
  • Carbohydrate 15.9 g
  • Cholesterol 127.5 mg
  • Fat 28.9 g
  • Fiber 1.3 g
  • Protein 14.4 g
  • Saturated Fat 15.5 g
  • Sodium 793 mg
  • Sugar 1.6 g

Chef's Notes

You can bake this quiche, and refrigerate for up to 2 days in advance, then reheat in the microwave. It also freezes well.

Reviews

  1. We really likes this but 2 eggs is not enough!!! I increased it to 3 eggs and next time I will use at least 4. I made this replacing the ham with some turkey sausage, adding roasted red pepper, smoked paprika and replaced half of the milk with sour cream. I didn't use the butter - Read more ...
  2. This was very good using a few revisions suggested by previous reviewers. I used: 3 cups of thawed hashbrowns and browned them slightly before pressing into pieplate; melted about 2 T. margarine and greased pie plate with a little and then drizzled rest on top of potatoes; took about 20 min.for potatoes to brown in - Read more ...
  3. EASY! I made this with homemade hash browns. I grated 2 big potatoes then rinsed them of their starch and squeezed all the excess water out. I made my recipe in a glass 8x8 pan. I used 4 eggs rather than 2 and baked both the crust layer and the egg layer about 5 minutes - Read more ...
  4. I've used this recipe for years for our family Sunday morning breakfasts. The trick to the hashbrowns is to thaw and drain well, then squeeze in a paper towel to remove all the moisture. Add what seasonings you want, press into the pie plate, and bake for about 25 min. or until they start to - Read more ...
  5. I loved this recipe and got great reviews from the family. I did however add a few things. First I fried the hashbrowns in butter for about 10-15 mins then mixed in some onion and garlic powder along with some pepper then pressed them into the dish. I used 6 eggs and 1 cup of - Read more ...
  6. I tried a couple of quiche recipes on here and this is my fav. I like the hash brown crust but have not gotten it to come out just right or it takes a while to cook. This last time I just cooked tater tots then mashed them in and around the edges of the - Read more ...
  7. This is a great idea for when you don't want to or have time to make a traditional quiche crust and also if you like hash browns with eggs! We had ours with spinach (I used a half of a 10 oz. package of frozen spinach thawed) and sauted mushrooms instead of ham--a great main - Read more ...
  8. Good but I will make a few adjustments next time. Don't think you need 1/3 C. butter so will cut back a bit on that. Also, will add 2 or 3 more eggs as I like my breakfast casseroles more eggy. Cooking time was a little longer than recipe called for; maybe an additional 15 - Read more ...
  9. Fabulous idea. My husband and I enjoyed this! We thought of ideas to change this to suit our mood...adding peppers mushroooms and sausage and salsa...for the spanish flare bacon for the Sunday personel touch. This recipe was wonderful and we look forward to enjoying it again. Quick and easy to make and eat!
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