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Category: Hash Brown Potatoes/Casseroles
Prep Time: Cook Time: Total Time:
1/2 of a 24 oz pkg frozen hash brown potatoes, thawed
1/4 cup butter, melted
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
1 tbsp butter
1 small onion , chopped or 1/3 cup green onions, thinly sliced
1 red bell pepper, diced
1/2 tsp nutmeg and garlic powder
1/4 tsp black pepper or hot pepper sauce
2 cup diced ham or bacon and sausage, cooked and crumbled
3/4 cup EACH shredded cheddar or Swiss and Monterey jack cheese
1 cup milk or light cream
4 large eggs
1/2 tsp Beau Monde seasoning
The night before: Preheat oven to 425. Spray a 9 inch pie plate with cooking spray. Press thawed potatoes between paper towels to absorb moisture. Make a crust of potatoes by pressing them firmly down along the bottom and sides of pie plate. Brush with 1/4 cup melted butter. Bake 20 minutes.
Meanwhile, in a skillet over medium heat, melt 1 tbsp butter. Saute onion and bell pepper until onions are translucent, about 5 minutes. Crumble spinach into pan and stir in nutmeg and garlic powder. Remove from heat and cool to room temperature. Spread spinach mixture evenly over the potatoes crust. Mix shredded cheeses together, then spread evenly over the spinach. Cover with foil and refrigerate overnight.
The next morning: Preheat oven to 325. Beat together the milk, eggs and Beau Monde and pepper until thoroughly mixed. Pour over cheese. Bake 30-45 minutes or until puffed and cooked through. Remove pie form oven and let sit for 5 minutes to firm up. Serve hot.
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HASH BROWN PIE I
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Category: Hash Brown Potatoes/Casseroles
Prep Time: Cook Time: Total Time:
1/2 of a 24 oz pkg frozen hash brown potatoes, thawed
1/4 cup butter, melted
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
1 tbsp butter
1 small onion , chopped or 1/3 cup green onions, thinly sliced
1 red bell pepper, diced
1/2 tsp nutmeg and garlic powder
1/4 tsp black pepper or hot pepper sauce
2 cup diced ham or bacon and sausage, cooked and crumbled
3/4 cup EACH shredded cheddar or Swiss and Monterey jack cheese
1 cup milk or light cream
4 large eggs
1/2 tsp Beau Monde seasoning
The night before: Preheat oven to 425. Spray a 9 inch pie plate with cooking spray. Press thawed potatoes between paper towels to absorb moisture. Make a crust of potatoes by pressing them firmly down along the bottom and sides of pie plate. Brush with 1/4 cup melted butter. Bake 20 minutes.
Meanwhile, in a skillet over medium heat, melt 1 tbsp butter. Saute onion and bell pepper until onions are translucent, about 5 minutes. Crumble spinach into pan and stir in nutmeg and garlic powder. Remove from heat and cool to room temperature. Spread spinach mixture evenly over the potatoes crust. Mix shredded cheeses together, then spread evenly over the spinach. Cover with foil and refrigerate overnight.
The next morning: Preheat oven to 325. Beat together the milk, eggs and Beau Monde and pepper until thoroughly mixed. Pour over cheese. Bake 30-45 minutes or until puffed and cooked through. Remove pie form oven and let sit for 5 minutes to firm up. Serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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