Breakfast Pot Pie

What you need:
3  tablespoons vegetable oil
1  bag (20 oz) refrigerated shredded hash browns
1  cup shredded Swiss cheese (4 oz)
8  eggs
1  tablespoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2  cups cubed cooked ham (8 oz)                                           
1 package (3 oz) cream cheese, cut into small cubes
1 can (12 oz) Pillsbury® Big & Buttery refrigerated crescent dinner rolls
                                          

What you do:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom. Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes. In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese. Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap. Bake 20 to 25 minutes or until crust is golden brown.