"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Potato & Egg Pie Recipe

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This recipe for Potato & Egg Pie, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Hanson, wife of Bill Hanson
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (20 oz) frozen O'Brien hash browns, thawed, 1/3 cup vegetable oil, 1 1/2 T chopped parsley, 3/4 cup shredded pepper-jack cheese, 3/4 cup shredded Swiss cheese, 1 pkg (12 oz) breakfast sausage, cooked, crumbled, and drained, 1 can (4 oz) sliced mushrooms, drained, 1/2 cup milk, 4 eggs, beaten, 1 tsp garlic salt, 1/4 tsp pepper, 4 to 6 thin tomato slices

Directions:
Directions:
Preheat oven to 425F. In medium bowl, combine potatoes and vegetable oil, blend to coat. Press mixture into a 10-in deep pie dish or a 9 x 13 baking pan. Bake for 30 minutes or until golden brown; remove from oven. Reduce oven heat to 350F. Meanwhile, in large bowl, combine 1 T parsley and remaining ingredients except tomato slices; blend well. Pour into potato crust. Bake 25 minutes or until eggs are set. Place tomato slices over pie and top with remaining parsley. Bake 5 to 7 minutes longer.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great for brunch or breakfast for a crowd.

 

 

 

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