Ingredients:
2 cups hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup grated cheese¼ cup Quick-Egg ® Pasteurized Liquid Whole Egg
½ cup whipped cream
Preheat turbo broiler to 150°C. Squeeze any excess moisture from the potatoes and combine them with melted butter in a small bowl. Press the mixture into the bottom and sides of an ungreased 8 inch pie pan. Bake at 150°C for 14 minutes. After 14 minutes, adjust heating temperature to 125⁰C and continue baking the hash brown for 20 minutes. Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together pasteurized liquid whole egg and cream. Pour this over the ham and cheese. Return the pan to oven and bake for 30 minutes, or until the custard has completely set.