Ingredients Jump to Instructions ↓

  1. 3 lb all-purpose potatoes, peeled

  2. 4 tsp oil

  3. 1 1/4 tsp salt

  4. 6 large eggs

  5. 11/2 cups whole milk

  6. 2 tsp dry mustard

  7. 1 1/2 cups each diced ham and shredded Cheddar cheese

  8. 1 finely chopped red bell pepper

  9. 1/2 cup thinly sliced scallions

Instructions Jump to Ingredients ↑

  1. Lightly coat two 9-in. pie plates with nonstick cooking spray.

  2. Coarsely shred potatoes; place into a large bowl of cold water to keep them from discoloring and to rinse off excess starch.

  3. Heat 2 tsp oil in a large nonstick skillet. Drain half of the potatoes very well, add to skillet and sprinkle with 1⁄2 tsp salt. Cook over medium-high heat, stirring often, 8 minutes or until potatoes are soft and pale golden.

  4. Press potatoes evenly over bottom and up sides of pie plate. Repeat for second pie. Cover and refrigerate up to 1 day.

  5. About 50 minutes before serving: Heat oven to 350°F. Whisk eggs, milk, dry mustard and remaining 1⁄4 tsp salt in a large bowl to blend. Divide ham, cheese, bell pepper and scallions between pie plates. Pour half the egg mixture over each.6. Bake 35 to 40 minutes until a knife inserted near center of pies comes out clean. PLANNING TIP: The crust can be made through Step 2 up to 1 day ahead. The ham, cheese, bell pepper and scallions can be prepared, bagged together and refrigerated up to 1 day.


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