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Picante Potato Pie
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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
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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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |