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Picante Potato Pie Recipe

Picante Potato Pie Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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 slice: 238 calories, 16g fat (8g saturated fat), 209mg cholesterol, 530mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 15g protein

Reviews for Picante Potato Pie

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Reviewed Jan. 22, 2014

"Took notice to this because of it having picante sauce, and zucchini. Saving for future use....of course not too far into future."

Reviewed Jun. 11, 2011

"I love this recipe - wonderful"

Reviewed May. 18, 2011

"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."

sissy mae
Reviewed May. 10, 2009

"for bob"

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