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hold the cheesy egg filling.
Directions
Measure out 4 cups of frozen hash browns. Thaw them a little in the microwave. They will reduce
in quantity slightly so add a few more to bring the quantity back up to 4 cups and finish thawing.
Press them with paper towels to remove excess moisture.
Press the hash brown into the bottom and on the sides of a 10" pie plate or round casserole
dish to form a crust of even thickness. Melt the butter and pour over the hash browns, bottom and
sides, covering them evenly.
Bake the hash browns in an oven preheated to 425°F for 25 minutes.
Remove the hash brown crust from the oven. Combine the turkey, cheese, and red pepper together
and then pour into the baked crust.
Combine the beaten eggs, milk, salt, and pepper together; pour this mixture evenly over the
filling.
Reduce the oven temperature to 350°F and bake for an additional 30 minutes. Check doneness by
inserting a knife in the center of the filling. It will come out clean if the dish is
done.
Allow the dish to sit for approximately 5 or 10 minutes before serving. Cut pie shaped pieces
and serve while hot.
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