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Ham and Cheese Potato Tart Recipe

Ham and Cheese Potato Tart

A shredded potato 'crust' filled with ham, colorful mixed vegetables, Egg Beaters and Cheddar cheese for a comfort food main dish

Prep Time
Total Time
3.8 of 5 (10 ratings) Review This Recipe | See All Reviews
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  • PAM® Original No-Stick Cooking Spray
  • 3 cups frozen hash brown potatoes, shredded style
  • 2 tablespoons Parkay® Original Spread-tub
  • 3/4 teaspoon onion powder
  • 1-1/2 cups frozen mixed vegetables
  • 1 cup finely chopped fully cooked lean ham
  • 1/2 cup shredded sharp Cheddar cheese
  • 1-1/4 cups Egg Beaters® Original

Nutrition Information

Total Fat
Serving Size: 4 servings (1 wedge each)
View Complete Nutrition Information >


  1. Preheat oven to 400°F. Generously spray 9-inch pie plate with cooking spray.
  2. Place potatoes in medium microwave-safe bowl. Cover with plastic wrap; microwave on 50% power 5 minutes or until thawed. Add Parkay and onion powder to potatoes; stir to combine. Spoon mixture into pie plate. Place mixed vegetables in same bowl. Cover with plastic wrap; microwave on 50% power 3 minutes or until thawed; drain.
  3. Meanwhile, press potato mixture over bottom and up sides of pie plate. Spoon ham, vegetables and cheese evenly over potatoes. Pour Egg Beaters over top of all.
  4. Bake on lower oven rack 25 minutes or until potatoes start to brown on outside and knife inserted in center comes out clean. Let stand 2 minutes before cutting into 4 wedges.

Cook's Tip

Use your favorite vegetable in this potato crust tart. Just be sure to cut any large pieces into small pieces.
Nutrition Information close
Amount per Serving
Calories 287  
  % Daily Value*
Total fat 12 g 18%
Saturated fat 5 g 24%
Cholesterol 33 MG 11%
Sodium 740 MG 31%
Carbohydrate 21 g 7%
Dietary fiber 4 g 15%
Sugars 2 g
Protein 22 g
Vitamin A   78%
Vitamin C   12%
Calcium   13%
Iron   16%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
5 Reviews for Ham and Cheese Potato Tart
I have to say, this is one of the best meals I have ever made in my LIFE. I was really patting myself on the back after this one! My hubby loved it too. It came out of the oven looking and smelling great and it tasted every bit as wonderful! This was very easy to make; the hardest part for me was getting my hashbrowns out of the solid block they had become in my freezer. It was really just very, very, very easy to construct. I did cook it for 30 minutes instead of 25 because it just wasn't quite done enough after 25 for me, but I know ovens vary. I would definitely recommend this to anyone and everyone! I will be taking it to every brunch I ever attend for the rest of my life, and I know I'll be making it again very often. It's definitely the best "Breakfast-for-Dinner" I've ever made!
Mommin It Up,
Apr 26, 2011
Confession. I don't know much about frozen potatoes. I spent too much time hunting for them and it turns out I bought the wrong ones anyway! Potatoes O'Brien was stuck in my head, and starting this recipe, I realized I bought these for another recipe. I do think these would have been better with shredded style, but they were good with the tiny cubed ones also! I made this because I had plenty of ham left from Easter dinner. That part was perfect. I used frozen white corn as that's what I had. This was perfect for a throw-together meal for anytime of day. We didn't even eat it together as we were all going in different directions. So, the fact that it was one dish, containing plenty of protein along with potatoes and veggies, it's well rounded. Even more so if you use mixed veggies as directed. I'm making this again with proper potatoes, mixed veggies, and a semi-soft french cheese like Havarti and I think it's going to be off the charts!
Apr 26, 2011
I used precooked (turkey) sausage crumbles instead of ham, and used the entire 16oz carton of Egg Beaters, and it turned out really great! It was really easy and quick to put together. Everyone raved about it, and I ate the leftovers for lunch over the weekend. I will definitely make this again. Oh, and I also cooked the red pepper and diced onion in butter to carmelize a ltitle before adding it in.
Apr 25, 2011
This is the best ever and so easy to put together. Rate it 9
Apr 22, 2011
This is so easy to make. I added sundried tomatoes. Used real butter, and olive oil spray. Instead of powdered onions I used real diced onions. With a bowl of fruit and light biscuits this is a great dinner!
Quirky Cook,
Apr 21, 2011

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