Lornas potato pie
Lornas Potato Pie recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
This is the latest addition to our breakfast repertoire but already a favorite with guests. Soaking the potatoes in warm water before baking removes some of the starch to make the dish fluffier. This can also be topped with salsa for a spicier taste.
- One 6-ounce package hash brown potato mix with onions
- 1 quart hot water
- 5 eggs
- 1/2 cup cottage cheese
- 1 cup shredded Mexican cheese mix
- 1 bunch scallions, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 drops of hot sauce
- 6 slices bacon, cooked and crumbled
Cover hash browns with hot water. Let stand 10 minutes. Drain well. Beat eggs; add potatoes and remaining ingredients except bacon and paprika. Pour into a well-greased 10-inch pie pan. Sprinkle with bacon and paprika. Cover and refrigerate at least 8 hours. Place cold pie, uncovered, in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done.
Serves: 6 to 8
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