Shredded Potato and Ham Pie
By Yankee Magazine|May 23 2002|
Shredded Potato and Ham Pie is a great brunch or dinner dish that’s easily doubled to feed a larger group and easily adapted to any cook’s whim. Try bacon and Swiss cheese, tomato and mozzarella, or sausage and provolone.
Yield
6 servings
Ingredients
4 eggs, slightly beaten
1 cup frozen mixed peas and carrots
1 cup chopped cooked ham
1-1/2 cups shredded cheddar cheese (6 ounces)
1/2 cup milk
1/4 teaspoon dried minced onion or 1 tablespoon minced fresh onion
2 medium-size potatoes, peeled and shredded (about 2 cups)
Instructions
Preheat the oven to 350 degrees F. In a mixing bowl, combine the eggs, peas and carrots, ham, 1 cup of the cheese, the milk, and the onion. Mix well. Set aside.
Combine the shredded potatoes and remaining 1/2 cup cheese. Press the potato mixture onto the bottom and up the sides of an ungreased 9-inch pie plate or 8-inch square baking dish. Pour the filling over the potato mixture. Bake for 45 to 50 minutes or until the center is set. Let stand for 5 minutes before slicing in wedges or squares. Serve warm.
My husband loved it. He ate two helpings, he said it would be even better with jalapenos.