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Picante Potato Pie

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.
  • Makes
    6 servings


  • 5 large eggs
  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1 cup 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 in the center comes out clean. Serve with additional picante sauce if desired.
Nutrition Facts
1 slice: 238 calories, 16g fat (8g saturated fat), 209mg cholesterol, 530mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 15g protein.

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Average Rating:
  • Joscy
    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.

  • marillynmw15
    Jun 11, 2011

    I love this recipe - wonderful

  • alfoa
    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
    May 10, 2009

    for bob