Potato and Cottage Cheese Pie |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From The Big Book of Breakfast, 2003, by Maryana Vollstedt. This can be made ahead and baked when needed, as the potatoes are pre-cooked. Potatoes should be still slightly firm, not soft, or they will not grate well. Prep time and cooking time do not include pre-cooking potatoes. Ingredients:
3 cups cold cooked russet potatoes, peeled and grated |
1/2 cup cottage cheese |
1/2 cup sliced green onion, including green tops |
1/4 cup sour cream |
1/2 teaspoon salt |
fresh ground pepper |
2 -3 drops tabasco sauce |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix All ingredients except Cheddar cheese. Spread evenly in a 9-inch pie plate.
3. Bake until lightly browned on top, about 45 minutes. Sprinkle Cheddar on top and bake until cheese is melted and pie is crispy around the edges, about 10 minutes longer.
4. Let set for 45 minutes after removing from oven. Cut into wedges to serve.
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