by Lesley Hazleton
1 container Hungry Jack hashbrown potatoes rehydrated
8 strips apple wood smoked bacon sliced
6 Tablespoons milk
¼ pound ham cut into small pieces
1 cup Tillamook Sharp Cheddar cheese grated
2 small Campari tomatoes thinly sliced
2 Tablespoons melted butter
½ teaspoon pepper
½ teaspoon salt
Preheat oven to 425 degrees. Fill the hashbrown carton with boiling water and let stand until all water is absorbed (about 15 minutes). While waiting for hashbrowns, cook the bacon in a skillet until crisp. Once the hashbrowns are ready, cover a 12 inch pizza pan or make a 12 inch circle on a pizza stone. Salt and pepper the hashbrowns and drizzle melted button over them. Bake in the oven at 425 degrees for 20 minutes. While the hashbrowns are baking, break the 8 eggs in a mixing bowl and mix with 6 Tablespoons of milk then scramble the eggs. Once the hashbrowns have cooked for 20 minutes, remove from oven. Let cool for 5 minutes, then spread scrambled eggs over the top of the hashbrowns. Then spread bacon, ham, sliced tomatoes and cover with the shredded cheese. Put back in the over to cook for another 20 minutes at 425 degrees. Once the dish is done backing, remove from the oven and let stand a couple minutes. Cut like a pizza and serve hot.
Serves 4 to 6.