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

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.

*** Explore more Picante Potato Pie Recipes »

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