Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 238
  • Fat:
  • 16 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 209 mg
  • Sodium:
  • 530 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 1 g
  • Protein:
  • 15 g


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Picante Potato Pie

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This bacon-topped pie is a tasty and convenient addition to a brunch menu. "It's great to serve overnight guests because you prepare it the night before and bake it in the morning," explains Janet Hill of Sacramento, California.

SERVINGS: 6

CATEGORY: Breakfast/Brunch

METHOD: Baked

TIME: Prep: 10 min. + chilling Bake: 30 min.

Ingredients:

  • 5 eggs
  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2/3 cup picante sauce
  • 2 green onions, sliced
  • 1/4 teaspoon salt
  • 6 bacon strips, cooked and crumbled
  • Additional picante sauce, optional

Directions:

In a bowl, beat eggs. Stir in the hash browns, cheese, picante sauce, onions and salt. Pour into a greased 9-in. pie plate. Cover and refrigerate overnight.
    Remove from the refrigerator 30 minutes before baking. Bake at 350° for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.


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