Mexicajun Potato Pie

Shirley Dittloff

Mexicajun Potato Pie

Serves 8. Recipe is from Shirley Dittloff, who says, “This is fantastic with scrambled eggs, Eggs Benedict or other breakfast dishes.”

1 (12-oz.) pkg. frozen hash brown potatoes, thawed

3 medium or 2 jumbo eggs, beaten

1/2 cup milk

1/4 to 1/2 cup picante sauce (A few dashes of Tabasco or other Louisiana hot sauce can also be used.)

1 cup shredded cheddar cheese

2 green onions, chopped

1/4 cup chopped cilantro or parsley

1/4 tsp. salt

1/4 lb. chopped tasso or regular ham

1. Combine all ingredients and mix well.

2. Pour into a greased 10-inch pie plate. Bake at 350 degrees for 50-60 minutes until the mixture is set and golden brown. Remove and then let it sit for 5 minutes.