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Yes it does look like a slice of pie – but a savory one! I had to laugh when I realized the first recipe I’m posting after completing the 52 pie project, is an egg pie. Maybe I do need to find someone who can tell me why I love my food cut in wedges! I guarantee the next recipe will look nothing like pie! Unless you count the pie recap and video I’m working on for Monday. Maybe I should have cooked this in a square pan. Oh for crying out loud – this is delicious! I don’t think it matters if it’s cut in squares or wedges. We are thrilled with the results.
Sometimes I think about what we have left in the fridge and start to come up with an idea for a new recipe. Then I often conduct research and find my idea is not completely original (original to me but not to the world). This is one of those confirmation recipes. We had my sister-in-law’s hash brown casserole for Christmas and had a package of potatoes left over. We had plenty of cheese, ham, onion and eggs. I also had some frozen Oven Roasted Tomatoes we made this summer. All that can fit in a pie can’t it?
This recipe can be altered easily to adapt to your own ingredients. You could substitute green or red peppers for the oven roasted tomatoes, and any kind of cheese would be terrific. I used a combination of Fontina and cheddar cheese, a green onion, some diced purple onion, ham, tomatoes, eggs, pepper, hash brown potatoes and half & half.
Grate the cheese and dice the tomatoes, ham, purple onion and green onions.
Preheat the oven to 375 degrees. Lightly spray a 9-inch pie plate with Pam. Press the potatoes in the bottom and up the sides of the pie plate – forming a crust. Bake for 15-20 minutes or until the mixture is set and starting to brown.
While the crust is in the oven, combine the milk (or half & half), eggs, salt and pepper. Whisk until well blended.
Add the chopped tomatoes, half the green onions, chopped ham and any other vegetables you desire. (Mushrooms would be good too – yum!)
Remove the hash brown crust from the oven and sprinkle with 1/2 the grated cheese or the Fontina if using both kinds.
Gently pour the egg mixture over the crust.
Bake for 35-40 minutes or until the middle is set and the hash browns are toasted around the edges.
Sprinkle the remaining cheese on top and allow the pie to set for 10 minutes before serving.
This was a very satisfying weeknight dinner with tons of flavor.
Hash Brown, Egg & Cheese Pie
2 – 3 cups Simply Potatoes, fresh hash browns
(if using frozen, thaw first and remove excess moisture)
1 cup half & half
1 cup diced ham
1 sliced green onion (divided)
1/4 cup diced purple onion
1/4 cup diced oven roasted tomatoes
Freshly ground pepper to taste
1/4 teaspoon salt
1 cup shredded cheese (I used a combination of cheddar and Fontina)
Preheat oven to 375 degrees. Press the hash browns in the bottom and up the side of a 9-inch deep dish pie plate lightly sprayed with Pam. Bake the hash brown crust for 15 – 20 minutes or until lightly browned and set.
Whisk together the eggs, half & half, salt and pepper until blended. Mix in the ham, 1/2 the green onions, purple onions, tomatoes and any other vegetables.
Remove the potato crust from the oven and sprinkle with 1/2 the shredded cheese. Gently pour the egg mixture over the top of the cheese. Bake for 35-40 minutes or until the center is set and the edges are lightly browned. Sprinkle with the remaining cheese and allow it to sit for 10 minutes. Garnish with the remaining green onions and cut into wedges to serve.
Big plans for New Years Eve? I think I’m really going to go all out and try and stay up until midnight. I normally get up so early for work that it’s hard for me to stay awake much past 10! Such a light weight – I know. I have some nice things to cook this weekend that I’ll post next week. Please check back Monday for the final pie recap and video! We are having such fun putting this together.
Thanks again for stopping by! Have a wonderful New Year and stay safe!