- 4 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter or margarine, melted
- 1 cup shredded Pepper Jack cheese
- 1 cup diced cooked chicken
- 4 eggs
- 1 cup half-and-half cream or milk
- 1/2 teaspoon salt
- 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 degrees F for 20-25 minutes or until lightly browned. Reduce heat to 350 degrees F.
- 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 near the center comes out clean. Let stand for 5 minutes before cutting.