I decided to make a slight departure from my usual herbal posts to give you the following recipe for hash browns & ham pie. This is what I would call “farmhouse food,” something to stick to your ribs as you go out and tackle the day’s chores. It’s really a quiche with shredded potatoes substituted in for the crust but it’s hearty enough to have for breakfast or brunch.
Preheat oven to 425 degrees. Defrost and squeeze hash browns to remove excess moisture. Melt butter and combine with hash browns in a quiche dish or 8-inch pie plate. Press buttered hash browns evenly along the bottom and up the side of the dish. Bake uncovered for 25-30 minutes or until the hash browns begin to brown around the edges. Remove from oven. Reduce oven temperature to 350 degrees.
While the hash browns are baking, shred the cheese and dice the ham. In a separate bowl combine eggs, half & half, and seasoning. Beat well until smooth. Once the hash browns have been removed from the oven, spread the cheese and ham evenly in the dish. Pour in the egg mixture, return to the oven and bake at 350 degrees for 25-30 minutes. Remove from oven and let stand for about 10 minutes before serving.