yield: 8 SERVINGS

• 20 oz bag of refrigerated shredded hash brown potatoes (such as Simply Potatoes or Reser’s)
• 4 tablespoons light butter, melted (I use Land O’Lakes)
• 1 teaspoon salt, divided
• ¼ teaspoon ground black pepper, divided
• 4 large eggs
• ½ cup fat free milk
• 4 oz (about 1 cup shredded) 50% reduced fat sharp Cheddar cheese, shredded (I used Cabot)
• 5 oz diced deli ham (I used Hillshire Farm Deli Select Ultra Thin Brown Sugar Ham)
• 1 scallion diced

1. Pre-heat the oven to 400. Lightly mist a 9" pie plate with cooking spray and set aside.
2. Place the shredded potatoes in a large mixing bowl and drizzle with the melted butter. Add ½ teaspoon of the salt and 1/8 teaspoon of the pepper and stir together until ingredients are well mixed. Transfer the potatoes to the pie plate and press them down across the surface of the dish and up the sides to form a “crust." Place the dish in the oven and bake for 30 minutes.
3. While the potatoes are baking, combine the eggs and milk in a mixing bowl and whisk together until well combined. Add the shredded cheese, ham, scallions and the remaining ½ teaspoon of salt and 1/8 teaspoon of pepper and stir together until thoroughly mixed.
4. When the crust is done, remove from the oven and pour the egg mixture into the crust, spreading the ingredients across but leaving a raised edge of crust all around the outside. Reduce the oven heat to 350 and return the pie plate to the oven for an additional 30 minutes until eggs are set and the hash brown edges are browned.

WEIGHT WATCHERS SMARTPOINTS:
6 per serving (SP calculated using the recipe builder on weightwatchers.com)

WEIGHT WATCHERS POINTS PLUS:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)