| Hash Brown Bake | | | | | | | |
| | | | | | | | | | |
| 3 cup frozen shredded potatoes | 1/2 cup milk | | | | | |
| 1/3 cup margarine, melted | | 1/2 tsp salt | | | | | |
| 1 cup finely chopped cooked ham | 1/4 tsp pepper | | | | | |
| 1 cup shredded Cheddar Cheese | 2 large eggs, beaten | | | | | |
| 1/4 cup finely chopped green bell pepper | | | | | | |
| | | | | | | | | | |
| Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and |
| up sides of an ungreased 9" pieplate; drizzle with butter. Bake at 425 for 25 min. or until lightly browned; |
| cool on a wire rack for 10 min. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine |
| eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 for 25 to 30 |
| minutes or until set; let stand 10 min. before serving. **This may be assembled, omitting egg mixture, and |
| refrigerated 8 hours or overnight. Let stand at room temperature 30 min. Combine eggs, milk, salt, and |
| pepper; pour over ham mixture. Bake at 350 for 25 to 30 min. |
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