Best Hash Browns Potato Pie Recipes

HASH BROWN POTATO PIE

Steps:

• Heat oven to 350ºF.
• Whisk eggs and milk in large bowl until blended. Add potatoes, onions and hot sauce; mix well. Stir in 1 cup cheese and half the bacon.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until center is set.
• Top with remaining bacon and cheese; bake 3 to 4 min. or until cheese is melted.

HASH BROWN POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl. Stir in potatoes, green onions, and salt.
• Stir in 1 cup of the cheese and half of the bacon.
• Pour into a greased 9-inch pie plate. (I use a glass pie plate.)
• Bake 30 to 305minutes or until center is set.
• Sprinkle remaining bacon and 1/2 cup of cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

BONNIE'S HASH BROWN POTATO PIE

Steps:

• 1. Preheat the oven to 425 degrees. Put the hash brown potatoes on the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the melted butter over the potatoes and pat into place to form crust. Place the dish in the microwave for 2 minutes on high. Remove the dish and bake at 425 degrees for 25 minutes.
• 2. Reduce oven temperature to 350 degrees. Layer the chopped ham, shredded cheese, red bell pepper, onion and jalapeno over the baked crust.
• 3. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cover loosely with tin foil and let sit for about 10 minutes until set.
• 4. This is how it looks! Enjoy!

PERFECT HASH BROWNS

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

HASH BROWNS POTATO PIE

Steps:

• Heat oven to 350 degrees.
• Beat together eggs and milk in medium bowl.
• Stir in potatoes, green onions, salt, and pepper, sauce.
• Stir in 1 cup of the cheese and half the bacon.
• Pour into a greased 9 inch pie plate.
• Bake 25 to 30 minutes.
• Sprinkle with remaining bacon and 1/2 cup cheese over top.
• Continue baking for 3 to 4 minutes.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.