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

Thaw potatoes between layers of paper towels to remove excess moisture. 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 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.

Yield: 6 to 8 servings.