Hash Browns Potato Pie Recipes

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HASH BROWN POTATO PIE

Take your normal hash brown recipe to the next level with this Hash Brown Potato Pie. Serve as a part of breakfast, brunch or your next gathering and hit it out of the park with this shareable and delicious hash brown recipe.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 6 servings

Number Of Ingredients 7



Hash Brown Potato Pie image

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.

Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 190 mg, Sodium 370 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 15 g

5 eggs
1/2 cup milk
3 cups ORE-IDA Shredded Hash Brown Potatoes
3 green onions, sliced
1/4 tsp. hot pepper sauce
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
4 slices cooked OSCAR MAYER Bacon, crumbled, divided

BONNIE'S HASH BROWN POTATO PIE

This very pretty pie, with green and red colors, is a great dish for Christmas morning breakfast. it is similar to a Denver Omelet, with peppers, onions and chopped ham, only better! All baked in a hash brown potato crust. We served a poached egg over each piece of this pie. It is a keeper. Enjoy! Recipe on a card from the...

Provided by BonniE !

Categories     Savory Pies

Time 1h10m

Number Of Ingredients 11



BONNIE'S HASH BROWN POTATO PIE image

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!

3 cups frozen hash brown potatoes
1/3 cup melted butter
1 cup cooked chopped ham
1 cup shredded cheddar cheese
1/4 chopped red bell pepper
1/4 cup green onions chopped
1 jalapeno chili, finely chopped
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

PERFECT HASH BROWNS

When it comes to breakfast potatoes, most people fall into one of two camps: home fries or hash browns. This recipe from Alison Roman shows you how to make an ideal batch of the hashed variety that are aggressively crisp on the outside and creamy tender on the inside. To ensure ultimate crispness, be sure to rinse the grated potatoes with cold water until the water runs nearly clear and to use a very hot, well-seasoned pan. As with all potato dishes, remember to season well.

Provided by Alison Roman

Categories     breakfast, brunch, vegetables, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 7



Perfect Hash Browns image

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).

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 821 milligrams, Sugar 3 grams, TransFat 0 grams

1 1/4 pounds russet potatoes (about 2 smallish-medium potatoes), peeled
1 small yellow onion, peeled
Kosher salt
Freshly ground pepper
3 tablespoons bacon fat or vegetable oil, plus more if needed
2 tablespoons unsalted butter
Hot sauce or ketchup (optional)

HASH BROWNS POTATO PIE

Make and share this Hash Browns Potato Pie recipe from Food.com.

Provided by Fluffy

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Hash Browns Potato Pie image

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.

5 large eggs
1/2 cup milk
3 cups hash brown potatoes, thawed
1/3 cup green onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 1/2 cups sharp cheddar cheese, grated
4 slices crisp cooked bacon

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS

Provided by Geoffrey Zakarian

Time 40m

Yield 2 servings

Number Of Ingredients 12



Crispy Hash Brown with Smoked Salmon, Creme Fraiche and Herbs image

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.

1/2 small yellow onion
2 russet potatoes (about 1 pound), peeled
Kosher salt and freshly ground black pepper
1/4 cup clarified butter
1/2 cup creme fraiche or sour cream
1/4 cup fresh chives, chopped
3 tablespoons buttermilk
1 tablespoon caper juice
1 teaspoon honey
Zest of 1 lemon
8 to 10 slices smoked salmon or gravlax
1/4 cup fresh dill fronds

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