Ingredients
3 cups frozen shredded hash brown potatoes, thawed1-1/2 cups frozen broccoli cuts, thawed4 large eggs1 cup sour cream1/2 teaspoon salt1 cup shredded Colby-Monterey Jack cheese
Preparation
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli.
In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.
Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
