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3 C frozen shredded hashbrown potatoes, thawed
1 1/2 C frozen broccoli cuts, thawed
1 C (8oz) sour cream
1/2 t salt
1 C (4oz) shredded colby-monterey jack cheese
Press the hashbrowns onto the bottom and up the sides of a greased 9" pie plate, forming a shell. Sprinkle w/ broccoli. In a bowl, beat the eggs, sour cream and salt. Stir in cheese. Pour over broccoli. Bake at 350* for 55-60mins or until a knife inserted near the center comes out clean. Let stand 5 mins before cutting.