Picante Potato Pie Recipe

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Picante Potato Pie Recipe
Picante Potato Pie Recipe photo by Taste of Home
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.

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 Jones Dairy Farm Dry-Aged 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.
Originally published as Picante Potato Pie in Quick Cooking September/October 2000, p12

Nutritional Facts

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

  • 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 Jones Dairy Farm Dry-Aged 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.
Originally published as Picante Potato Pie in Quick Cooking September/October 2000, p12

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Joscy User ID: 2694585 31645
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."

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marillynmw15 User ID: 5764071 28552
Reviewed Jun. 11, 2011

"I love this recipe - wonderful"

MY REVIEW
alfoa User ID: 2078080 25419
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."

MY REVIEW
sissy mae User ID: 4135599 25418
Reviewed May. 10, 2009

"for bob"

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