2 C. thawed hash browns (or 2 C. boiled, shredded potatoes)
3/4 C. flour for crust (OPTIONAL and can substitute Gluten-Free flour)
1/3 stock of unsalted butter
1 C. shredded Monterrey Jack or sharp cheddar cheese
1/2 C. green onions, sliced
1 C. chopped ham (VEGETARIAN OPTION- 1 C. chopped fresh spinach)
1 pt. heavy cream
1 tsp. garlic powder
1/4 C. chopped fresh basil
salt and pepper to taste
Preheat oven to 425 F. Grease a 9-inch pie pan. If using flour then combine with potatoes in a bowl. Press the potatoes into the pan forming a crust. Melt the butter and pour evenly over the potato crust. Bake in the oven for about 20 minutes to allow the potatoes to get crispy. When the crust is done remove from the oven and lower the temperature to 375 F. Spread the cheese evenly over the crust then add the green onions. Add the ham (or spinach) on top. Beat the eggs in a medium bowl and mix in the heavy cream. Stir in the garlic powder, basil, salt and pepper. Pour the egg mixture evenly over all ingredients in the pie pan and bake for 40-45 minutes.
This recipe can be found on page 38 of our cookbook “Our Texas Table” sold at The Adams House B&B.