- 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
- 1/3 cup butter, melted
- 3/4 pound ground beef
- 1 small onion, chopped
- 2 tablespoons cornstarch
- 2 Eggland's Best Eggs
- 1/2 cup milk
- 8 ounces process cheese (Velveeta), cubed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine hash browns and butter in a greased 9-in. pie plate. Press onto the bottom and up the sides, forming a shell. Bake at 350° for 10 minutes. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Cool for 5 minutes. In a bowl, combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add the remaining ingredients; mix well. Pour into shell. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 4-6 servings.
Originally published as Hash Brown Quiche in Taste of Home Ground Beef Cookbook 1999, p261
Enjoy this recipe with a sparkling wine.
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