Potato Crusted Veggie Ham Bake

Serves: 4

Ingredients

  • 1 egg, lightly beaten
  • 3 cups frozen hash browns, thawed
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon butter
  • 1 1/2 cups zucchini, sliched thin
  • 1 red pepper, chopped
  • 1/2 cup ham, diced
  • 1/4 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup colby-jack cheese, shredded

Directions

  1. Preheat oven to 400. Grease a glass 8×8 dish and set aside.
  2. Combin the slightly beaten egg with hash browns and parmesan cheese.
  3. Press mixture into the bottom and up the sides of the glass dish.
  4. Bake the crust for 15 mintues or until the edges begin to brown.
  5. In a large skillet, melt the butter over medium heat. Stir in zucchini and red pepper. Stir often, for about 5 minutes.
  6. Stir in ham, basil, salt and pepper until well combined. Remove the pan from heat and allow the mixture to cool slightly.
  7. Beat the remaining 2 eggs and milk together in a large mixing bowl. Add in the zucchini mixture and cheese, stirring to blend. Pour the mixture into the baked potato crust.
  8. Bake for 18 minutes or until set. Allow the casserole to stand 10 minutes before cutting.

This recipe comes from a Hillbilly Housewife cookbook.

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