 | | Directions |
- Measure out 4 cups of frozen hash browns. Thaw them a little in the microwave. They will reduce in quantity slightly so add a few more to bring the quantity back up to 4 cups and finish thawing. Press them with paper towels to remove excess moisture.
- Press the hash brown into the bottom and on the sides of a 10" pie plate or round casserole dish to form a crust of even thickness. Melt the butter and pour over the hash browns, bottom and sides, covering them evenly.
- Bake the hash browns in an oven preheated to 425°F for 25 minutes.
- Remove the hash brown crust from the oven. Combine the turkey, cheese, and red pepper together and then pour into the baked crust.
- Combine the beaten eggs, milk, salt, and pepper together; pour this mixture evenly over the filling.
- Reduce the oven temperature to 350°F and bake for an additional 30 minutes. Check doneness by inserting a knife in the center of the filling. It will come out clean if the dish is done.
- Allow the dish to sit for approximately 5 or 10 minutes before serving. Cut pie shaped pieces and serve while hot.
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Prep Time: 30 minutes
Cook Time: 1 hour
Container: 10" pie plate or round casserole
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 4 cups shredded hash browns |
| - | | 1/2 cup butter or margarine, melted |
| - | | 1 1/2 cups turkey - cubed |
| - | | 1 cup Colby and Monterey Jack cheese - shredded |
| - | | 1 cup Swiss cheese - shredded |
| - | | 1/2 cup diced pepper |
| - | | 3 eggs - beaten |
| - | | 2/3 cup milk |
| - | | 1 teaspoon salt |
| - | | 1/4 teaspoon pepper |
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