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Picante Potato Pie Recipe

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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.

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Picante Potato Pie Recipe

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

Yield: 6 Servings

10 30 40

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.

Nutritional Facts 1 serving (1 slice) equals 238 calories, 16 g fat (8 g saturated fat), 209 mg cholesterol, 530 mg sodium, 9 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Picante Potato Pie in Quick Cooking September/October 2000, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Picante Potato Pie (3)

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Picante Potato Pie

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Reviewed on Jun. 11, 2011 by marillynmw15

I love this recipe - wonderful

Reviewed on May. 18, 2011 by alfoa

Very good. I used sliced roma tomatoes instead of bacon as a topping, and it turned out well. Microwaving leftovers loses the "egginess", but still tastes good.

Reviewed on May. 10, 2009 by sissy mae

for bob