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.
Picante Potato Pie
Picante Potato Pie
Prep Time
10 min
Cook Time
30 min
Yield
6 servings
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
- 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
1 slice: 238 calories, 16g fat (8g saturated fat), 209mg cholesterol, 530mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 15g protein.
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