1 c Chopped onion, divid
3 tb Cooking oil
3 1/2 c Frozen cubed hash brown
-potatoes
1 1/2 ts Salt, divided
1/2 ts Pepper
1/2 sm Sweet red pepper, chopped
2 tb Minced fresh parsley
2 tb Butter or margarine
1 c Shredded swiss cheese
4 Eggs
1 1/4 c Milk
1/4 ts Paprika
In a skillet, saute 1/2 cup onion in oil until tender. Add potatoes and
half of the salt and pepper. Cook over medium heat until potatoes are
thawed and softened, about 5 minutes. Pat potatoes into the bottom and up
the sides of a greased 9-in. deep-dish pie plate. Bake at 400 for 20
minutes. Meanwhile, saute peppers, parsley and remaining onion in butter
until tender. Spoon over potato crust. Top with cheese. In a bowl, beat
eggs, milk, paprika and remaining salt and pepper. Pour over all. Bake,
uncovered, at 400 for 30 minutes or until a knife inserted in the center
comes out clean. Let stand 5 minutes before cutting.
Yields
6 Servings
