Taste of Home
Picante Potato Pie
TOTAL TIME: Prep: 10 min. + chilling Bake: 30 min.
YIELD: 6 servings.
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.
Ingredients
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5 large eggs
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2-1/2 cups frozen shredded hash brown potatoes
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1 cup shredded Monterey Jack cheese
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1/2 cup shredded sharp cheddar cheese
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2/3 cup picante sauce
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2 green onions, sliced
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1/4 teaspoon salt
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6 bacon strips, cooked and crumbled
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Additional picante sauce, optional
Directions
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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.
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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 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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