Ham & Egg Hash Brown Pie

Ham & Egg Hash Brown Pie

3 lb potoes, peeled
4 tsp oil
1 1/4 tsp salt
6 large eggs
1 1/2 c whole milk
2 tsp dry mustard
1 1/2 c each diced ham and shredded Cheddar cheese
1 finely chopped red bell pepper
1/2 c thinly sliced scallions

Lightly coat two 9" pie plates with non-stick coating spray. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch. Heat 2 tsp oil in a large non-stick skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1/2 tsp salt. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refridgerate up to 1 day.
About 50 minutes before serving: Heat oven to 350°. Whisk eggs, milk, dry mustard and remaining salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the egg mixture over each. Bake 35-40 minutes until a knife inserted near center of pies comes out clean.
Makes 2 pies, 6 servings each.
Source: Woman's Day Magazine 2002