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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found the basic potato pie recipe in a cookbook and added the sweet onions, for which our area is famous. I've used this recipe for brunches and as a side dish for a main meal. Ingredients:
8 cups frozen shredded hash brown potatoes, thawed |
6 tablespoons butter, divided |
3/4 teaspoon salt, divided |
1 cup diced sweet onion |
1/4 cup chopped sweet red pepper |
1 cup (4 ounces) shredded cheddar cheese |
3 eggs, lightly beaten |
1/3 cup milk |
Directions:
1. Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425° for 25-30 minutes or until edges are browned. Cool to room temperature.
2. In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture.
3. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6-8 servings.
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