4 cups frozen loose packed shredded hash brown potatoes, thawed

Pam – butter flavored

1 cup diced cooked ham

1 cup shredded cheese – I use Mexican mix with 4 cheese pregrated

¼ cup onions, chopped

½ cup mushrooms, sliced

2 eggs

½ cup milk

½ tsp salt

½ tsp pepper

Directions:

Preheat oven to 425. Press hash browns between paper towels to remove excess moisture. Spray a 9 inch pie dish with Pam. Press hash browns into the bottom and up the sides of the pie plate. Spray the top of hash browns with the Pam, also. Bake for 25 minutes. While that is baking spray non-stick skillet with Pam and cook onions; then, add mushrooms and ham. Cook until onions and mushrooms are soft and not crunchy. Set aside and let cool. In a separate bowl place eggs, milk, salt and pepper; do not mix yet. Remove hash browns from the oven and reduce the heat to 350. Spread ham, mushrooms and onions over the hash browns. Sprinkle cheese in next. Beat the egg mixture until frothy. Pour over the stuff in the pie plate. Bake for 20 minutes.

Yields 6 servings.