Cheesy Hash Pie (Print Version)
# Ingredients:
01 -
6 to 8 hash brown patties, thawed from frozen.
02 -
2 tbsp melted butter.
03 -
1/2 pound of ground breakfast sausage.
04 -
1 small onion, chopped finely.
05 -
1/4 cup each of finely diced green and red bell peppers.
06 -
2 garlic cloves, minced into a paste.
07 -
2 tbsp regular flour.
08 -
1 cup of grated cheddar cheese.
09 -
6 big eggs.
10 -
1 cup of heavy whipping cream.
11 -
1/2 tsp coarse salt.
12 -
1/4 tsp ground black pepper.
13 -
Optional: freshly chopped chives for sprinkling as garnish.
14 -
Optional: crushed cooked bacon for topping.
# Instructions:
01 -
Set your oven to 400°F (200°C) and let it heat up.
02 -
Take the thawed hash brown patties and press them into a 9-inch pie dish, creating a flat crust layer all around.
03 -
Melt some butter and brush it over the crust. Bake for 15 minutes, or until the edges are crispy and golden. Set it aside to cool off slightly.
04 -
In a big skillet, cook sausage, onion, peppers, and garlic over medium heat until the meat's browned and the veggies are soft.
05 -
Sprinkle the flour over the cooked sausage mixture, stir it well, and let it cook an extra minute or two. Move it off the heat afterward.
06 -
Whisk together the eggs, cream, salt, and black pepper in a big bowl until smooth.
07 -
Spread the cooked sausage mixture evenly on the crust, sprinkle with cheddar cheese, and pour the egg mixture over the top.
08 -
Lower oven temperature to 350°F. Bake for 30 to 35 minutes, or till the eggs firm up and the top turns golden. Cool for 15 minutes before slicing.
# Notes:
01 -
Let hash browns be completely thawed; it helps the crust hold together.
02 -
Feel free to sub in other cheeses like mozzarella, Swiss, or Gruyère.
03 -
Store in the fridge for up to three days. Reheat before eating.
04 -
A sprinkle of smoked paprika or cayenne can jazz up the flavor.