Bonnies Hash Brown Potato Pie Recipes

Steps:

• 1. Preheat the oven to 425 degrees. Put the hash brown potatoes on the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the melted butter over the potatoes and pat into place to form crust. Place the dish in the microwave for 2 minutes on high. Remove the dish and bake at 425 degrees for 25 minutes.
• 2. Reduce oven temperature to 350 degrees. Layer the chopped ham, shredded cheese, red bell pepper, onion and jalapeno over the baked crust.
• 3. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cover loosely with tin foil and let sit for about 10 minutes until set.
• 4. This is how it looks! Enjoy!

Steps:

• 1. Early in the day prepare the medium sized red potatoes by scrubbing them and chop into a 1/2 inch dice.
• 2. Add water up to about 1/2 inch above the potatoes, and add 1 tablespoon of chicken Better Than Bouillon and stir. Over high heat, bring the water to a boil, lower the heat to a simmer and cook potatoes for 12 to 15 minutes, (Don't cover!)check for tenderness, and stop cooking when they are done. Drain the potatoes.
• 3. Spread the potatoes on paper towels to dry out.
• 4. Chop the onion and bell pepper into a 1/2 inch dice.
• 5. Saute the onion and bell pepper in an electric skillet with 1 tablespoon of the olive oil. Cook, turning several times until tender. Remove from the pan into a large mixing bowl.
• 6. Add the cream to the mixing bowl. Add the seasonings, and gently mix until well combined. Add the cooked, dried potatoes. Gently stir.
• 7. Turn a large electric skillet on to 325 and add the 2 tablespoons olive oil. You may want to adjust the heat up or down depending on how hot your skillet gets. When the skillet is hot, not smoking, add the potatoes in one layer in the electric skillet. Lightly brown on the bottom and turn several times until golden brown.
• 8. Cook's Tip: The cooking method is why this hash is so delicious. The addition of cream allows the potatoes to remain soft, but yet still brown. Be sure not to skip the step of boiling the potatoes first and then drying them on paper towels. You may use a large nonstick skillet, but you may have to fry the hash in more than one batch. I use a large electric skillet which works great for this dish.
• 9. OPTIONAL MEAT ADDITIONS: You can add 2 cups of cooked chopped, beef, turkey, chicken, ham, or pork to this recipe. Just add it when you mix the potatoes and cream together. This is delicious with just a salad.
• 10. Here is how it looks with a side of bacon, sliced tomatoes and two perfectly poached eggs!
• 11. HOW I POACH EGGS Grease the top inside rim of a large sauce pan with a little olive oil to prevent a boil over, add water 3/4 full and bring to to a rolling boil. Crack your eggs into the water, and lower the heat to medium high where the water is still boiling. You will see a lot of foam, just ignore that.
• 12. The eggs will be on the bottom of the pan, but as they cook, they will start to float. When that happens, take a slotted spoon and gently lift one up and press the center lightly with your finger to test how done it is. If it is done to your liking, remove from pan and set the spoon on a folded paper towel and let it drain before placing the poached egg on the hash.
• 13. This is a perfectly poached egg.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a large bowl, beat together the eggs and milk. Stir in the bacon, hash browns, green onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
• Bake in the preheated oven 25 to 35 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese on top, and continue baking for 3 to 4 minutes, or until the cheese is melted. Remove from oven, and let sit 5 minutes before serving.

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

Steps:

• Heat oven to 350 degrees.
• Beat together eggs and milk in medium bowl.
• Stir in potatoes, green onions, salt, and pepper, sauce.
• Stir in 1 cup of the cheese and half the bacon.
• Pour into a greased 9 inch pie plate.
• Bake 25 to 30 minutes.
• Sprinkle with remaining bacon and 1/2 cup cheese over top.
• Continue baking for 3 to 4 minutes.

Steps:

• Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
• Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
• Remove from the pan and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.

Steps:

• Heat oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
• Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

Steps:

• Heat oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
• Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. , Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes.

Steps:

• 1. Use frozen hashbrowns for this recipe. Make sure they are loose and still frozen. (no clumps of frozen potatoes)
• 2. Place the potatoes in a seasoned 10 inch cast iron skillet. They should be about one inch from the rim of the skillet (the potatoes will lower as they cook)
• 3. Sprinkle the garlic salt, garlic powder and black pepper to taste over the potatoes. Pour 1 stick of melted butter evenly over the top of the potatoes.
• 4. Preheat the oven to 425 degrees, place the rack on the bottom. You will have to watch your potatoes the first time you make this recipe to allow for any differences in the temperature of your oven.
• 5. Bake the potatoes one hour and the top of the potatoes and edges should just begin to brown. If you check, the bottom of the potatoes are a nice golden brown. Remove the skillet from the oven and place the rack up ABOVE the center of the oven, and return the potatoes to the oven to finish browning the top.
• 6. Bake 10 minutes longer until they are nice and brown. Remove from oven, and cover until ready to serve. I flip the potatoes over for a nice presentation. Leftovers for the next day heat up nicely in the microwave. Here is how they look! Enjoy!

Steps:

• Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.
• In large bowl, mix potatoes, onion, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving 1/2-inch space around edge.
• Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle oil evenly over potatoes. Cut potato mixture into fourths; turn over. Cook about 12 minutes longer or until bottom is brown.

Steps:

• Pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 9-11 minutes or until tender, turning once. Cool slightly; peel and cube., Place potatoes in a bowl; add onion and red pepper if desired. In another bowl, combine the flour, milk, salt and pepper until smooth. Pour over potato mixture and toss., In a large skillet, melt butter. Add potato mixture. Cook over medium heat for 15 minutes or until potatoes are golden brown, stirring occasionally.

Steps:

• Heat oven to 350 degrees F. Spray 2 quart glass baking dish with nonstick cooking spray. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.
• In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

Steps:

• Heat oven to 350ºF.
• Whisk eggs and milk in large bowl until blended. Add potatoes, onions and hot sauce; mix well. Stir in 1 cup cheese and half the bacon.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 25 to 30 min. or until center is set.
• Top with remaining bacon and cheese; bake 3 to 4 min. or until cheese is melted.