MONTANA POTATO PIE
- Four (4) cups of diced ham
- One and Half (1-1/2) cups frozen shredded hash brown potatoes, thawed
- Quarter (1/4) cup chopped green peppers
- Quarter (1/4) cup chopped red peppers
- Half (1/2) cup chopped onion
- Half (1/2) cup chopped fresh mushrooms
- One (1) cup shredded cheddar cheese
- Half (1/2) cup shredded Parmesan cheese
- One (1) cup sour cream
- One (1) cup cottage cheese
- Eight (8) eggs
- One (1) teaspoon white pepper
- One (1) teaspoon thyme- Pinch of paprika
MONTANA POTATO PIE PREPARATION:
Mix all but the last ingredient together in a large bowl.Bake in individual 15-ounce casseroles. Spray each casserole with non-stick cooking oil, put approximately 1 cup of mix in each casserole, and sprinkle paprika on top. Bake 30 to 45 minutes in 350-degree oven until golden brown and eggs are set.
- Four (4) cups of diced ham
- One and Half (1-1/2) cups frozen shredded hash brown potatoes, thawed
- Quarter (1/4) cup chopped green peppers
- Quarter (1/4) cup chopped red peppers
- Half (1/2) cup chopped onion
- Half (1/2) cup chopped fresh mushrooms
- One (1) cup shredded cheddar cheese
- Half (1/2) cup shredded Parmesan cheese
- One (1) cup sour cream
- One (1) cup cottage cheese
- Eight (8) eggs
- One (1) teaspoon white pepper
- One (1) teaspoon thyme- Pinch of paprika
MONTANA POTATO PIE PREPARATION:
Mix all but the last ingredient together in a large bowl.Bake in individual 15-ounce casseroles. Spray each casserole with non-stick cooking oil, put approximately 1 cup of mix in each casserole, and sprinkle paprika on top. Bake 30 to 45 minutes in 350-degree oven until golden brown and eggs are set.
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