3 c. loose-packed, frozen hash brown potatoes, thawed (O'Brien's is the best)
1/3 c. melted butter
4 oz. hot pepper cheese, shredded
6 oz. diced cooked ham (about 1 c.)
4 oz. gouda or Swiss cheese, shredded (about 1 c.)
1/2 c. light cream
2 eggs
1/4 tsp. seasoned salt

Press hash browns between paper towels to remove moisture. Press hash browns onto bottom and up sides of a 9 inch pie pan to form crust.

Drizzle butter over crust. Bake in a 425 degree oven for 25 minutes. Remove from oven and reduce temperature to 350 degrees.

Toss together the ham and cheese and place in crust. Beat the cream with the eggs and salt. Pour over ham and cheese.

Bake uncovered at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.