Recipe For Cooking Hash Brown Pie

Toaster Oven Pot Pies :: Vegetable Pies

Hash Brown Pie

1/4 C. canola oil
2 lb. (about 3 lrg.) russet potatoes, peeled and grated
1 sm. to med. onion, finely diced
3/4 tea. salt
3/4 tea. freshly ground black pepper or more to taste
1 C. crème fraîche
1/2 C. half-and-half
3 lrg. eggs
1 to 2 Tbsp. minced fresh chives
1/4 tea. dry mustard
1 C. grated pepper jack or sharp Cheddar cheese (about 1/4 lb.)
Paprika

Preheat oven to 375 degrees F.

Warm oil in a heavy, ovenproof 8- to 9-in. skillet over med. heat. Add potatoes and onion, stir to coat with oil, sprinkle in at least 1/2 tea. each salt and pepper, and pat mixture down. Par-cook potatoes, scraping up and patting back down several times, until golden, somewhat sticky, crispy in spots, and reduced in volume by about half, about 15 min. Remove from heat. Press potato mixture down around bottom and up edge of skillet to form a crust about 1 1/2 in. high. A spoon helps in shaping it evenly.

Whisk together crème fraîche, half-and-half, eggs, chives, dry mustard and 1/4 tea. each of salt and pepper.

Sprinkle cheese into potato crust, then pour crème fraîche mixture over cheese. Dust with paprika. Bake 25 to 35 min., until puffed and lightly browned and a sm. thin knife inserted in center comes out clean. Let sit at least 10 min. to firm a bit before slicing. Cut into wedges and serve.