Ingredients
4 cups frozen shredded hash brown potatoes, thawed3 tablespoons butter, melted1 cup shredded pepper Jack cheese1 cup diced cooked chicken4 large eggs1 cup half-and-half cream or milk1/2 teaspoon salt
Preparation
Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°.
Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
