Lornas potato pie

Lornas Potato Pie recipe

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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

Tags: recipe, Lornas potato pie, cooking, diy