3 c. shredded potatoes
1/3 c. butter, melted
1 1/2 c. finely chopped cooked ham (good with sausage, too)
1 1/2 c. shredded Cheddar cheese
1/2 c. finely chopped green bell pepper
3 large eggs, beaten
3/4 c. canned milk
3/4 tsp. salt
1/2 tsp. pepper

Remove any excess moisture from potatoes (pat with paper towels). Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter.

Bake at 425°F 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 3 eggs and next 3 ingredients, stirring well. Pour egg mixture over ham mixture.

Bake at 350°F for 25 to 30 minutes or until set. Let stand 10 minutes before serving.

Serves 6 to 8.

Note: Hash Brown

Bake may be assembled, omitting egg mixture, and refrigerated 8 hours ahead or overnight. Let stand at room temperature 30 minutes. Combine eggs, milk, salt and pepper. Pour over ham mixture.

Bake at 350°F for 25 to 30 minutes.