 |
|
| PICANTE POTATO PIE | |
| Yields 6 servings | |
| 5 eggs 2-1/2 cups frozen shredded hash brown potatoes 1 cup (4 oz.) 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 hash browns, cheeses, picante sauce, onions and salt. Pour into a greased 9-in. pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 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. | |