"Travel is fatal to prejudice, bigotry and narrow-mindedness." ~ Mark Twain
This week I am not cooking...I am enjoying a week in New York City, at a conference and savoring the joys of the city. I loved this week's travel quote when I saw it on a chalk board in a client's home!
RECIPE OF THE WEEK
We enjoyed this week's recipe for brunch on New Year's Day in Duluth this year. It is from The Best Casserole Cookbook Ever by Beatrice Ojakangas of Duluth. More than 20 years after living there I still remember what a treat it was to be invited to their home and taste her wonderful cooking!
HASH BROWN-CRUSTED POTATO PIE
by Beatrice Ojakangas
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 3 cups frozen shredded hash brown potatoes, thawed
- 5 tablespoons butter, melted
- 1 cup finely chopped cooked ham
- 1 cup shredded Cheddar or Swiss cheese
- 1/2 cup finely chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup diced red bell peppers
Preheat oven to 425 degrees F.
Mix the eggs, milk and salt together in a medium bowl. Blot the potatoes between sheets of paper towels to remove excess moisture. Press the potatoes into the bottom and up the sides of an ungreased 9-inch pie pan. Drizzle with the melted butter.
Bake the crust for 25 minutes, or until lightly browned. Cool in the pan on a wire rack. Lower the over heat to 375 degrees F.
Spread the ham over the bottom of the crust. Top with the cheese, onions, and green and red bell peppers. Pour the egg and mil mixture over all.
Bake the pie for 35 to 40 minutes, or until set. Remove from the oven and let rest for 10 minutes before cutting and serving.