Howell House

Monmouth, Oregon

Specialty Recipe

Howell's Spectacular Breakfast Pie

Ingredients Hashbrown Crust:

Cooking spray

2 Tablespoons oil

3 cups grated fresh potatoes

Ingredients Scrambled Egg Filling:

5 eggs

4 Tablespoons cream cheese

1 cup diced ham or crumbled bacon

1 fresh green onion, minced

1/2 cup grated cheddar cheese

1 additional cup grated cheddar cheese

Pie plate coated with cooking spray

Coat 8-inch non-stick fry pan with cooking spray. Add oil. Fry grated fresh potatoes on medium-high heat. When the bottom is browned, flip the potatoes like a pancake. (The potatoes stick together well for turning over, but if any pieces break off, just push them back in and they'll re-stick). Slide your 8-inch potato crust into an 8- or 9-inch pie plate. Pat it into place so it evenly fills the pie plate and makes an attractive crust.

Scramble eggs with cream cheese until nearly set. Add ham or bacon, onion, and cheddar cheese; scramble to a soft set. Set your scrambled egg mixture on top of the hashbrown crust as though it were a pie filing. Sprinkle additional cheddar cheese over top of pie .

To save time in the morning, the hash brown crust can be made a day ahead. Re-warm in oven while you make scrambled egg filling.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)