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Breakfast Pie

1 (24 oz.) pkg. frozen hashed brown potatoes, thawed
1/3 c. butter or margarine, melted
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. diced, cooked ham
1/2 c. half & half or milk
2 eggs
1/4 tsp. seasoned salt


Grease 1 (9 inch) pie plate with vegetable shortening or Pam. Press thawed potatoes between paper towels to remove excess moisture. Press potatoes into prepared pie plate, cutting as needed to make a crust (I don't use patties.) Brush with melted butter. Bake at 425 degrees for 20 minutes. Remove crust from oven. Layer both cheeses and ham in crust. In a small bowl, combine half & half, eggs, and seasoned salt; beat with a fork until well blended. Pour over cheese. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted in comes out clean. Makes 6 to 8 servings.


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