Potato pie for breakfast

Ingredients:

• 110g unsalted butter, melted, plus extra for greasing the pan
• 12 large eggs
• 0.5 cups heavy cream
• 2 x 560g bags frozen grated french fries, thawed (squeeze out water if necessary)
• 18 thin slices of cheddar
• 15 thin slices of ham (about 90 g)
• 15 frozen cooked cutlets (about 340 g)

Preparation:

1. Preheat oven to 200°C. Generously grease a 12-cup loaf pan with a vent in the center.
2. In a large bowl, whisk the eggs, heavy cream, 1 teaspoon salt, and a pinch of freshly ground black pepper until smooth. Place 1 tablespoon butter in a large nonstick skillet and heat over medium heat. Add the eggs and cook, stirring frequently, until they begin to set but are still very runny, about 5 minutes.
3. In a large bowl, melt the remaining 7 tablespoons butter in the microwave. Add the grated potatoes and stir. Set aside 1 cup of the potatoes. Press the remaining potatoes into the sides and center of the prepared pan, making sure the inside is completely coated.
4. Place 10 slices of cheese on top of the potato layer, then 3 more slices around the center of the pan to completely cover. Top the cheese with 8 slices of ham. Spoon half the eggs over the ham, then top with 8 patties. Repeat with the remaining cheese, ham, eggs, and patties. Top with the reserved 1 cup of potatoes.
5. Bake until the top and sides of the pie are deep golden brown and very crisp, about 1 hour 15 minutes. Cool on a wire rack for 10 minutes, then invert onto a serving platter.
6. Let stand for another 10 minutes, then slice and serve warm.