Ultimate Loaded Hash Brown Pie
Instructions
1. Prep the Potatoes
Place your thawed, shredded hash browns into a clean kitchen towel or cheesecloth. Twist and squeeze vigorously over the sink until no more liquid drops out. Note: Getting the potatoes completely dry is the secret to a shatteringly crisp crust.
2. Build and Blind-Bake the Crust
Preheat your oven to 425°F (218°C) and grease a 9-inch pie dish.
In a medium bowl, toss the dried potatoes with the melted butter, 1/2 cup of shredded cheddar, salt, and pepper.
Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
Bake for 20–25 minutes until the edges are deep golden brown and crisp.
Preheat your oven to 425°F (218°C) and grease a 9-inch pie dish.
In a medium bowl, toss the dried potatoes with the melted butter, 1/2 cup of shredded cheddar, salt, and pepper.
Press the mixture firmly into the bottom and up the sides of the prepared pie dish.
Bake for 20–25 minutes until the edges are deep golden brown and crisp.
3. Whisk the Custard
Remove the crust from the oven and lower the oven temperature to 375°F (190°C).
In a medium bowl, vigorously whisk the eggs and heavy cream together until smooth.
Fold in the crumbled bacon, the remaining cup of cheddar cheese, and the sliced green onions.
Remove the crust from the oven and lower the oven temperature to 375°F (190°C).
In a medium bowl, vigorously whisk the eggs and heavy cream together until smooth.
Fold in the crumbled bacon, the remaining cup of cheddar cheese, and the sliced green onions.
4. Fill and Final Bake
Pour the egg mixture directly into the hot, pre-baked hash brown crust.
Return the pie to the oven at 375°F (190°C) and bake for 25–30 minutes. The center should be set but retain a slight, gentle jiggle.
Pour the egg mixture directly into the hot, pre-baked hash brown crust.
Return the pie to the oven at 375°F (190°C) and bake for 25–30 minutes. The center should be set but retain a slight, gentle jiggle.
5. Rest and Serve
Let the pie stand on the counter for 10 minutes before slicing. This allows the egg custard to fully set, ensuring clean, beautiful slices that hold their shape.
Chef's Variations to Try
Vegetarian: Swap the bacon for sautéed baby spinach, sun-dried tomatoes, and crumbled feta.
Southwest: Mix in diced green chilies, pepper jack cheese, and top with fresh avocado slices.
Steakhouse: Use shredded gruyère cheese, caramelized onions, and sautéed mushrooms
Vegetarian: Swap the bacon for sautéed baby spinach, sun-dried tomatoes, and crumbled feta.
Southwest: Mix in diced green chilies, pepper jack cheese, and top with fresh avocado slices.
Steakhouse: Use shredded gruyère cheese, caramelized onions, and sautéed mushrooms
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