Onion Potato Pie
|Frozen shredded hash browns||8 Cup (128 tbs), thawed|
|Butter/Margarine||6 Tablespoon (Divided)|
|Salt||3⁄4 Teaspoon (Divided)|
|Diced sweet onion||1 Cup (16 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Eggs||3 , lightly beaten|
|Milk||1⁄3 Cup (5.33 tbs)|
Gently squeeze potatoes to remove excess water.
Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt.
Press in bottom and up sides of a greased 9-in.pie plate to form a crust.
Bake at 425° for 25-30 minutes or until edges are browned.
Cool to room temperature.
In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes.
Spoon into crust; sprinkle with cheese.
Combine the eggs, milk and remaining salt; pour over onion mixture.
Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before serving.