Potato and Egg Pie

• 1 (20 oz.) package frozen O’Brien hash brown potatoes, thawed

• 1/3 cup Wesson Vegetable Oil

• 1-1/2 tbl. Chopped fresh parsley

• ¾ cup shredded pepper-jack cheese

• ¾ cup shredded Swiss cheese

• 1 (12 oz.) package bulk breakfast sausage, cooked, crumbled and drained

• 1 (4 oz.) can sliced mushrooms, drained

• ½ cup milk

• 4 eggs, beaten

• 1 tsp. garlic salt

• ¼ tsp. pepper

• 4 to 6 thin tomato slices

Preheat oven to 425 degrees.  In a medium bowl, combine potatoes and Wesson Oil; blend to coat.  Press mixture into a 10-inch pie dish.  Bake for 30 minutes or until golden brown; remove from oven.  Reduce oven temperature to 350 degrees.  Meanwhile, in a large bowl, combine 1-tablespoon parsley and remaining ingredients except tomato slices; blend well.  Pour into potato crust.  Bake for 25 minutes or until eggs are set.  Place tomato slices over pie and top with remaining parsley.  Bake 5 to 7 minutes longer.