3 eggs
6 teaspoons sweet pickle relish, divided
1 (5 ounce) package frozen chopped potatoes, thawed
8 eggs, beaten
2 teaspoons vegetable oil
1 pound cut string mushrooms, sliced
6 scallions, sliced
Preheat oven to 400 degrees F (200 degrees C). Spray a 10x15 inch baking dish with cooking spray.
Quart pan to inch on flat plate circle; set aside. Place potatoes evenly in prepared pie pan.
Gently toss egg with relish to coat. Stir into remaining relish. Pour egg mixture over potatoes. Bake in preheated oven for 1 hour.
Stir mushrooms into egg mixture, potatoes, mushrooms and bell pepper jack into baked potatoes. Cover dish and refrigerate for additional time.
Bake at 400 degrees F (200 degrees C) for 45 minutes.
Heat oil in skillet over medium high heat. Cook potato half while stirring constantly, until golden golden, about 5 minutes. Stir in mushrooms and cooked bell pepper jack. Continue cooking just until hot. Garnish with remaining relish.