Ingredients

•  30mL margarine
•  500mL hashbrowns
•  1mL celery salt
•  3 mushrooms, sliced
•  40mL green pepper, chopped
•  125mL grated cheese (marble/cheddar)
•  50mL onion, chopped
•  dash of pepper
•  1mL seasoning salt
•  4 eggs
•  50mL milk
•  3 slices bacon, chopped
•  dash of garlic salt

Method

1. Preheat oven to 425°F and lightly grease pie plate.
2. Fry onion and chopped bacon until bacon is crisp, drain on a plate lined with paper towel. Set aside.
3. Melt margarine in medium frying pan, add hasbrowns, cook until crispy. (approx. 5 minutes).
4. Mix in seasoning salt, celery salt, garlic salt, and pepper into hashbrowns.
5. Lightly press hashbrowns into pie plate.
6. Sprinkle with green pepper and mushrooms.
7. Mix together eggs and milk, and pour over hashbrowns evenly. Shake pie plate to evenly distribute egg mixture.
8. Sprinkle with bacon and onion.
9. Bake for 15-20 minutes or until a knife inserted in the centre comes out clean.
10. Sprinkle with cheese, and cook until cheese is melted.

End time: Approx. 30-40 minutes.