Ingredients1 h 5 m servings
- Gently squeeze potatoes to remove excess water. Melt 5 tablespoons butter; add to potatoes along with 1/2 teaspoon salt. Press in bottom and up sides of a greased 9-in. pie plate to form a crust. Bake at 425 degrees F for 25-30 minutes or until edges are browned. Cool to room temperature.
- In a saucepan over medium heat, saute the onion and red pepper in remaining butter until tender, about 6-8 minutes. Spoon into crust; sprinkle with cheese. Combine the eggs, milk and remaining salt; pour over onion mixture.
- Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
ReviewsRead all reviews 10
My husband loved this pie, as did my kids. Very easy to make and a creative way to use potatoes. I used real potatoes, and so decreased the amount to 6 cups. I also replaced 1/2 cup of onion wit...
This is a great tasting recipe. However, there was no way I could get 8 cups of hash browns into a 9 inch pie pan. They were overflowing. I used a 13X9 inch pan instead. I also doubled the filli...
Very yummy! I used real potatoes and needed only 6 cups as another reviewer advised. I substituted the red peppers for finely chopped broccoli because that's what I had on hand and it turned out...
Very good pie, the only thing I changed on this was to add 1/2 lb of thick cut bacon to give it more substance.
Great to cook as a side dish with dinner and to have as leftovers for breakfast - if they last that long. A great twist for a breakfast or brunch is to use southwestern hasbrowns and add choriz...
As other reviewers suggested I grated potatoes rather than using the hashbrowns, and patted them with the melted butter into a 10-inch pie plate. I believe even 6 cups of potato is too much as ...