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A hash brown crust topped with diced turkey, peppers, Swiss and Monterey Jack cheeses.

Turkey Hash Brown Pie

3 cups hash browns, shredded, loose-pack (purchased frozen, then thawed)
1/3 cup butter or margarine, melted
1 cup Honeysuckle White Whole Turkey, diced, fully cooked (works with any leftover turkey)
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup diced green pepper
1/4 cup diced red pepper
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Press hash browns between paper towels to remove excess moisture. Press into the bottom and sides of an ungreased 9 inch pie plate. Drizzle with butter. Bake at 425°F. for 25 minutes.
2. Combine the turkey, cheese and diced peppers, and spoon over the crust.
3. In a small bowl, beat eggs, milk, salt and pepper. Pour over all.
4. Reduce oven temperature to 350°F. and bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes. Cut into pie wedges and serve.

Makes 6 servings.

Nutrition Facts
Amount Per Serving
Calories: 248
Calories from fat: 105
Total fat: 12 gm
Saturated fat: 5 gm
Cholesterol: 32 mg
Sodium: 854 mg
Carbohydrate: 22 gm
Protein: 14 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.