Ingredients
- 4-1/2 cups cheese, coarsely ground (we use a combination of Cheddar, Swiss and Monterey Jack)
- 1 cup frozen shredded hash brown potato patty, diced 1/2 inch thick (Oreida frozen hash brown potatoes 1 to 1-1/2 patties)
- 4 eggs
- 1 cup half & half
- 1 Tablespoon minced dry onion
- 1 teaspoon dry mustard (mix with a little warm water to keep from lumping)
- 1 teaspoon Worcestershire sauce
- 1 to 2 Tablespoons flour
- Marjoram
- Parsley
- Paprika
Directions
In a mixing bowl, mix the 4 cups of the cheese with the flour. Add the diced potato and mix. Spray 10-inch pie plate with vegetable spray. Put half the cheese mixture in the pie plate. Lightly sprinkle onion on tip. Cover with remaining cheese and potato mixture. Sprinkle marjoram and parsley on top. In a mixing bowl, whisk the eggs together. Add half & half, dry mustard, and Worcestershire sauce and whisk until frothy. Pour over cheese and potato mixture. Sprinkle remaining 1/2 cup of cheese on top. Shake paprika on to finish. Bake at 350 degrees F for 40 to 45 minutes. Let pie set-up 20 to 30 minutes before serving.
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Submitted 6/13/05.
Source: 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Hash Brown Potato Pie