Picante Potato Pie
Picante Potato Pie
5 eggs
2-1/2 cups frozen shredded hashbrown potatoes
1 cup (4 ozs) shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup picante sauce
2 green onions, sliced
1/4 tsp salt
6 bacon strips, cooked and crumbled
Additional picante sauce, optional
In a bowl, beat eggs. Stir in the hashbrowns, cheeses, picante sauce, onions and salt. Pour into a greased 9 inch pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 deg for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.
5 eggs
2-1/2 cups frozen shredded hashbrown potatoes
1 cup (4 ozs) shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup picante sauce
2 green onions, sliced
1/4 tsp salt
6 bacon strips, cooked and crumbled
Additional picante sauce, optional
In a bowl, beat eggs. Stir in the hashbrowns, cheeses, picante sauce, onions and salt. Pour into a greased 9 inch pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 deg for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.
