Pie Recipes
Hash Brown Pie
Ingredients
- 1/4 cup vegetable oil
- 2 pounds (about 3 large) russet potatoes, peeled and grated
- 1 small to medium onion, finely diced
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper or more to taste
- 1 cup creme fraîche
- 1/2 cup Half-and-Half
- 3 large eggs
- 1 to 2 tablespoons minced fresh chives
- 1/4 teaspoon dry mustard
- 1 cup grated pepper jack or sharp Cheddar cheese (about 1/4 pound)
- Paprika
Instructions
- Heat oven to 375 degrees F.
- Warm oil in a heavy, ovenproof 8 to 9 inch skillet over medium heat.
- Add potatoes and onion, stir to coat with oil, sprinkle in at least 1/2 teaspoon each salt and pepper, and pat mixture down. Par-cook potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 minutes.
- Remove from heat. Press potato mixture down around bottom and up edge of skillet to form a crust about 1 1/2 inches high. A spoon helps in shaping it evenly.
- Whisk together creme fraîche, Half-and-Half, eggs, chives, dry mustard and 1/4 teaspoon each of salt and pepper.
- Sprinkle cheese into potato crust, then pour creme fraîche mixture over cheese.
- Dust with paprika.
- Bake for 25 to 35 minutes, until puffed and lightly browned and a small thin knife inserted in center comes out clean.
- Let sit at least 10 minutes to firm a bit before slicing.
- Cut into wedges and serve.