Ham and Cheese Potato Tart
Minutes Prep time: 15
Minutes Total time: 40
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 40
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 cups frozen hash brown potatoes, shredded style
2 tablespoons Parkay® Original Spread-tub
3/4 teaspoon onion powder
1-1/2 cups Birds Eye® Mixed Vegetables
1 cup finely chopped fully cooked lean ham
1/2 cup shredded sharp Cheddar cheese
5 eggs
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 159 mg | 16% |
Carbohydrate | 21 g | 7% |
Cholesterol | 266 mg | 89% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 14% |
Calories | 343 kcal | 17% |
Sodium | 675 mg | 28% |
Protein | 22 g | 43% |
Saturated Fat | 6 g | 32% |
Sugars | 3 g | 0 |
Vitamin C | 7 mg | 12% |
Preheat oven to 400°F. Generously spray 9-inch pie plate with cooking spray.
Place potatoes in medium microwave-safe bowl. Cover with plastic wrap; microwave on 50% power 5 minutes or until thawed. Add Parkay and onion powder to potatoes; stir to combine. Spoon mixture into pie plate. Place mixed vegetables in same bowl. Cover with plastic wrap; microwave on 50% power 3 minutes or until thawed; drain.
Meanwhile, press potato mixture over bottom and up sides of pie plate. Spoon ham, vegetables and cheese evenly over potatoes. Pourr eggs over top of all.
Bake on lower oven rack 25 minutes or until potatoes start to brown on outside and knife inserted in center comes out clean. Let stand 2 minutes before cutting into 4 wedges.
Use your favorite vegetable in this potato crust tart. Just be sure to cut any large pieces into small pieces.
Ham and Cheese Potato Tart