Best Picante Potato Pie Recipes

PICANTE POTATO PIE

Picante Potato Pie image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

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. , 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 : Calories 238 calories, Fat 16g fat (8g saturated fat), Cholesterol 209mg cholesterol, Sodium 530mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

PICANTE POTATO PIE

Picante Potato Pie image

An easy addition to breakfast, lunch or dinner. You can "kick it up" with hot sauce or peppers. From the Candlelite Inn in Bradford, NH.

Provided by Lorac

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) package frozen hash browns, thawed
5 eggs, beaten
2/3 cup picante sauce
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
4 green onions, chopped
1/4 teaspoon salt

Steps:

Preheat oven to 350°F.
Combine all ingredients and mix well.
Pour into a lightly greased quiche pan and bake 30 to 35 minutes until set and golden.

PICANTE POTATO PIE RECIPE

Picante Potato Pie Recipe image

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.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

5 Eggland's Best Eggs
2-1/2 cups frozen shredded hash brown potatoes
1 cup (4 ounces) 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

Steps:

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.
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 near the center comes out clean. Serve with additional picante sauce if desired.
Yield: 6 servings.
Originally published as Picante Potato Pie in Quick Cooking
September/October 2000, p12
Nutritional Facts
serving (1 slice) equals 238 calories, 16 g fat (8 g saturated fat), 209 mg cholesterol, 530 mg sodium, 9 g carbohydrate, 1 g fiber, 15 g protein.
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