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Potato & Egg Pie

Ingredients

  • 1 20 oz. pkg frozen brown potatoes, thawed
  • 1/3 cup Wesson vegetable oil
  • 1 1/2 tbls chopped fresh parsley
  • 3/4 cup shredded pepper-jack cheese
  • 34 cup shredded swiss cheese
  • 1 12 oz. pkg bulk breakfast sausage, cooked, crumbed & drained
  • 1 4 oz. can sliced mushrooms, drained
  • 1/2 cup milk
  • 4 eggs, beaten
  • 1 teas garlic salt
  • 1/4 teas pepper
  • 4-6 thin tomato slices
  1. Preheat oven to 425°
  2. In medium bowl, combine potatoes and oil; blend to coat
  3. Press mixture into 10″ pie dish
  4. Bake 30 minutes or until golden brown
  5. Remove from oven, reduce oven to 350°
  6. Meanwhile, in a large bowl, combine 1 tab parsley and remaining ingredients, except tomato slices; blend well
  7. Pour into crust
  8. Bake 25 minutes or until eggs are set
  9. Place tomato slices over pie and top with remaining parsley
  10. Bake 5-7 minutes longer

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