| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Canadian | Vegetables | 8 | Servings |
INGREDIENTS
| 3 | c | Potatoes; shredded |
| Salt and pepper | ||
| 1 | c | Canadian bacon; diced |
| Vegetable oil spray | ||
| 1 | c | Cheddar cheese (4oz); shredded |
| 1/3 | c | Red and green bell pepper |
| ;diced | ||
| 3 | lg | Eggs; beaten |
| 1/3 | c | Milk |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Thaw potatoes if necessary and blot them gently between layers of paper toweling. Sprinkle lightly with salt and pepper. Coat a 9-inch pie pan with vegetable oil spray. Press potatoes into bottom and up sides of pan; spray agqaain with vegetable oil. Bake at 425 degrees for 25 minutes or until lightly browned. Cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper, stirring well. Pour egg mixture over ham mixture and bake at 350 degrees for 25 to 30 minutes or until set. Let stand 10 minutes before serving. Nutritional info per serving: 325 cal; 16g pro, 23g carb, 19g fat (53%) Source: adapted from Southern Living Miami Herald 12/21/95 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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