1 (7 ounce) package frozen hash brown potatoes, thawed
2 tablespoons vegetable oil
1 (15 ounce) can sliced black cherries, drained
1 (3 ounce) can mandarin oranges, drained
1 (4 ounce) can sliced fresh mushrooms
1 (10 ounce) can black olives, drained
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large skillet over medium heat. Mix together onion, celery, celery seed, corn, carrots and salt and pepper. Stir in potato and vegetable oil. Cook and stir until onion is tender and potato is crisp-tender. Mix in squash, olives, salt and pepper. Bring to a boil, reduce heat to medium and cook 10 minutes.
When vegetables are cooked, add eggs, poblano chile peppers, clams and brown sugar-laden salsa. Mix well and spread mixture into a 9x13 inch baking dish. Top with top of pie crust.
Bake in preheated oven for 30 minutes, or until egg whites are golden.
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