Egg pie?

• 2 cups frozen hashbrowns
• 6 eggs
• 1 cup cooked crumbled bacon
• 1 cup finely diced onion
• 1/4 cup cream
• 1 tsp salt and pepper to taste
• 1 cup sharp cheddar
• 1tbsp fat (butter, oil, bacon fat)

In large bowl, mix eggs, bacon, onion, cream, salt and cheese. Add ground black pepper. Stir well breaking yolks until all incorporated.

In medium non stick skillet, add scant tablespoon of fat over low heat. Sprinkle hashbrowns evenly over bottom of pan. Pour egg mixture over all. Spread with back of spoon if needed. Cover with lid.

Cook covered 15 minutes on low. Jiggle pan to see if center is set. If loose, cook an additional 3-5 minutes until egg is set.

Use plastic spatula to slide egg pie onto plate. Bottom should be crusty brown and eggs just set.

Slice and garnish (or don’t) as desired (tomatoes or green onions can be good).