Picante Potato Pie

Total Time Prep: 10 min. + chilling Bake: 30 min.
Yield 6 servings
Test Kitchen Approved
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

  • 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

Directions

  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 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.

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.
Recipe Creator

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