Hashbrown Potato Pie Recipe

INGREDIENTS

6 C
Dehydrated Hashbrown
1 C
Butter Powder
2 C
Freeze Dried Ham
2 C
Freeze Dried Cheddar Cheese
2/3 C
Freeze Dried Green Pepper
8
Eggs (1 Cup Whole Egg Powder + 1 1/2 Cup Water)
1/4 C
Dehydrated Fat-Free Milk
1 C
Water
Salt and Pepper to taste

PREPARATION

1. Rehydrate hashbrowns, ham, green peppers, cheddar cheese, butter and milk according to directions on cans.

2. After hashbrowns are rehydrated, pat them dry with a paper towel.

3. Grease a 9" x 13" dish.

4. Press hashbrown onto bottom and up sides of dish.

5. Drizzle 1/2 of butter over potaties and bake at 425°F for 30 minutes.

6. Combine remaining ingredients together in a bowl and pour it into the potato crust.

7. Bake pie at 350°F for 30 more minutes.

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