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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 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.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.