Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion, divided

  2. 3 tablespoons canola oil

  3. 3-1/2 cups frozen cubed hash brown potatoes

  4. 1-1/2 teaspoons salt, divided

  5. 1/2 teaspoon pepper, divided

  6. 1/2 small sweet red pepper, chopped

  7. 1/2 small green pepper, chopped

  8. 2 tablespoons butter

  9. 1 cup (4 ounces) shredded Swiss cheese

  10. 4 eggs

  11. 1-1/4 cups milk

  12. 1/4 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute 1/2 cup onion in oil until tender. Add the potatoes and half of the salt and pepper. Cook over medium heat until potatoes are thawed and softened, about 5 minutes. Pat potatoes onto the bottom and up the sides of a greased 9-in. deep dish pie plate. Bake at 400° for 20 minutes. Meanwhile, saute the peppers, parsley and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a large bowl, beat the eggs, milk, paprika and remaining salt and pepper. Pour over all. Bake, uncovered, at 400° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.


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