Lornas Potato Pie recipe

4.2201

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.

Ingredients

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

Paprika

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