I have used this recipe several times. The latest time, I made it for a work pot luck. I used a 30 oz bag of Oreda shredded hash browns, defrosted and mixed them with melted butter then pressed it into the bottom and sides of 9x13 pan. I baked it for 25+ minutes til edges were a bit brown. I refrigerated the crust overnight. Since you can use any filling, I used about 1
1/2 cups cooked sausage instead of ham plus lots of monterey jack cheese. I used 6 eggs and about 1 1/2-2 cups of half and half. I poured that in the next morning and baked 30 mins. Next time I might add some green onions with sausage. Ham was good when I used it before but sausage went over well. Just depends on your preference. Thanks for a great, easy recipe!
THIS WAS EXCELLENT! EVERYBODY LOVED IT AND IT WAS SO EASY. I USED SIMPLY POTATO SHREDDED HASH BROWNS INSTEAD OF THE FROZEN ONES, WHICH ELIMINATED EXTRACTING THE WATER FROM THE FROZEN AND SPEEDED THINGS UP EVEN MORE. I ALSO SUBSTITUTED HALF & HALF FOR THE HEAVY CREAM. WHAT I LIKED MOST ABOUT THE RECIPE IS THERE ARE ENDLESS POSSIBILITIES TO PERSONALIZE IT TO YOUR TASTES.
This is the best egg dish I have ever made. I used milk instead of cream and bacon rather than the ham and two additional egg whites. I plan to add this to the "standard meals list" for the week. Thank you, Kathy!
It tastes good, so no problem there.
However, I'm giving it 3 stars because the amounts in this recipe are way off. For example, I was using a 10-inch glass pie pan, and when I dumped the 24 oz. of potatoes in a bowl, I was like, there is no way that 24 oz. of potatoes will even fit in this pie pan. I used 10 oz. potatoes. Also, there is not quite enough custard to even come up to the top of the 10 oz. of potatoes. So for this recipe, I recommend using 10 oz. of potatoes, 3/4 c. whipping cream, 3 eggs, and maybe 1 1/4 c. grated cheese. This filled my 10-inch glass pie pan. If this is all you're eating for breakfast, you'd probably eat 1/3 or 1/2 the pie per person for breakfast.
You really need to get all of the excess moisture out of the hashbrowns first. I suggest squeezing them between papertowels. I also would recommend cooking the potato mixture longer 10-15 minutes longer because it's better crisper. Everyone loves this recipe and I've made it at least 5 times. Great brunch item!
This is a very good recipe as is. Since I do not like frozen hashbrowns I substituted parboiled grated potatoes increased eggs to 5 and cream to 3/4 cup and added a teaspoon of grey poupon mustard and minced green onions. These additions added a little more flavor to the egg mixture. Thanks for sharing Kathy!
After reading reviews, I tried and was very surprised. I did not add more eggs,
but did use skim milk(diet reasons), cheddar cheese, fresh parsley, and baked
the crust alone for more than 30 minutes. My hubby who really will only tolerate
dishes like this loved it and we ate the whole thing. My kids were not as enthusatic
but don't let that stop you. Very tasty and a great change of pace from regular
dinner fare.
very good for breakfast. i split the recipe into two separate pie plates and added lots of sauted onion to one - that way both the kids and the grownups were happy. i also added two extra eggs to the recipe.
I had some sausage that I bought on sale that I used in this recipe instead of diced ham. I also used evaporated milk instead of whipping cream because I don't usually have whipping cream on hand. I did add a little oomph to the eggs/milk mixture (pepper onion powder garlic powder little Frank's hot sauce). This was surprizingly good. I was worried that the crust would be mushy in texture but it really wasn't bad. Next time I'd throw in another egg and some extras like sauteed red pepper onion and garlic. I'd make this again.
