Picante Potato Pie
From Cosmicmother 6 years agoIngredients
- 4 cups frozen cubed hash browns* shopping list
- 5 large eggs shopping list
- 2 Tablespoons Flour shopping list
- 1 cup diced Ham (or fully cooked breakfast sausage or bacon) shopping list
- 1 cup shredded Monterey Jack cheese (regular or jalapeno) shopping list
- 3/4 cup Salsa or Picante sauce (whatever heat level you like) shopping list
- 1 (4oz) can of green chilies shopping list
- ------Toppings-------- shopping list
- 1/2 cup shredded sharp cheddar cheese (or Monterey jack if you prefer) shopping list
- 1/4 cup sliced green onions shopping list
- 1 tomato, diced (about 1 cup of diced fresh tomatoes) shopping list
- sour cream if desired shopping list
- ~or use Salsa or Pico de Gallo instead of tomatoes and green onions shopping list
- -- shopping list
- *No hash browns? Parboil 4 medium sized peeled potatoes for about 5-10 minutes (a fork should pierce in but still give some resistance) Let cool and cut into 1" cubes. shopping list
How to make it
- Thaw the hash browns in a microwave for 2-4 minutes, stirring once or twice. Set aside.
- Preheat oven to 350F. Lightly grease a 10" deep dish pie plate or 9x9" or 7x11" casserole dish--or any 8 cup capacity oven-proof dish. (I use a 7x11" glass casserole dish)
- Whisk the eggs in a large bowl, whisk in the flour, salsa and green chilies then fold in the Monterey jack cheese and diced ham. Add the thawed hash browns and fold to combine. Pour into the casserole dish.
- Cover with foil and bake for 40-50minutes. There might be some liquid on the top from the salsa, so jiggle the pan to see if the eggs have set. If set, remove the tin foil and top with cheddar cheese. Return to the oven for 5-7minutes, just until the cheese has melted. (if there is a lot of liquid on the top, remove the foil and bake for 5 minutes to dry slightly before topping with cheese)
- Cool for 10-15 minutes, and top with fresh tomatoes and green onions, or extra salsa. Serve with sour cream if desired. Enjoy!
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