Ingredients & Directions

1/3 cup olive oil
1 onion, chopped fine
½ teaspoon sea salt
½ teaspoon coriander
2 garlic cloves, minced
16 ounces (5 cups) frozen shredded hash browns, thawed
4 large eggs, lightly beaten
4 ounces Monterey Jack cheese, shredded (1 cup)
2 tablespoons parsley, minced fresh
¼ teaspoon pepper
4 ounces ham, cut into ½-inch cubes

Cook oil, onion, salt and coriander in a 10-inch nonstick skillet over medium-high heat until onion is softened, about 5 minutes.
Stir in hash browns and cook, stirring often, until potatoes are crisp and brown, about 10 minutes

Whisk eggs, Monterey Jack, parsley and pepper together in a large bowl, then stir in ham and cooked potato mixture.
Pour mixture into now-empty skillet and cook over medium-high heat, gently shaking pan occasionally, until bottom is golden and top is lightly set, about 5 minutes.

Turn off the heat, run a heatproof rubber spatula around the edge of the pan and shake the pan gently to loosen the pie; it should slide around freely in the pan.
Slide the pie onto a large plate, then invert onto a second large plate and slide back into the skillet, browned side up.
Continue to cook over medium heat until the second side is golden and the eggs are cooked through, about 2 minutes.
Slide the pie onto a cutting board and let cool slightly before serving.

Makes 4 servings.
Recipe adapted from