Ham & Egg Hash Brown Pie

Ingredients

• 3 lb all-purpose potatoes, peeled
• 4 tsp oil
• 1 1/4 tsp salt
• 6 large eggs
• 1 1/2 cups whole milk
• 2 tsp dry mustard
• 1 1/2 cups diced ham
• 1 1/2 cups shredded Cheddar cheese
• 1 finely chopped red bell pepper
• 1/2 cup thinly sliced scallions

Instructions

1. Lightly coat two 9-in. pie plates with nonstick cooking spray.
2. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch.
3. Heat 2 tsp oil in a large nonstick skillet.
4. Drain half of the potatoes very well, add to skillet and sprinkle with 1/2 tsp salt.
5. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden.
6. Press potatoes evenly over bottom and up sides of pie plate.
7. Repeat for second pie.
8. Cover and refrigerate up to 1 day.
9. About 50 minutes before serving: Heat oven to 350°F.
10. Whisk eggs, milk, dry mustard, and remaining 1/4 tsp salt in a large bowl to blend.
11. Divide ham, cheese, bell pepper, and scallions between pie plates.
12. Pour half the egg mixture over each.
13. Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean.