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Recipes // Breakfast // Breakfast Pie with a Hash Brown Crust

Breakfast Pie with a Hash Brown Crust

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By Teeny Lamothe

PREP TIME: 30 MINUTES • BAKE TIME: 30 TO 40 MINUTES • TOTAL TIME: 1 HOUR
10 MINUTES • MAKES: ONE 9-INCH SINGLE-CRUST PIE (6 TO 8 SLICES)

Breakfast is my favorite meal of the day. It generally trumps any and all lunches or dinners. I usually leave Aaron to the breakfast making; with his phenomenal egg sandwiches, piled high with kale and topped with Sriracha sauce, he has yet to disappoint. Since he so readily makes breakfast most of the time, I thought it only fair that I come up with a breakfast pie for those weekend days when I’m in charge of the meal. Leeks in the spring are positively massive and are the perfect accompaniment to the earthy mushrooms you can find at any farmers’ market. If you don’t want to shred your own potatoes for the crust, you can always cheat and buy preshredded hash browns from the store, as long as you have three and a half cups. I usually make this in a pie plate, but a cast-iron pan works, too (just be sure to grease it before pressing in the hash brown crust).

Ingredients:

  • 3 tablespoons olive oil
  • 3½ cups peeled, shredded
  • hash brown potatoes (I like russets)
  • Salt and ground black pepper
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons unsalted butter
  • 1 large leek, halved lengthwise, cleaned, and whites and light greens thinly sliced into half-moons
  • About 8 ounces mushrooms, stemmed and cut into .-inch slices (to equal . cup)
  • 5 large eggs
  • ¾ cup heavy (whipping) cream
  • 1 cup grated Parmesan cheese

Directions:

  1. Preheat the oven to 350°F with a rack in the middle position.
  2. Heat the olive oil in a large skillet over medium heat. While the skillet heats, combine the shredded potatoes with 2 teaspoons salt, ½ teaspoon pepper, and the rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Remove from the heat and let cool.
  4. Melt the butter in a small skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from the heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Press the cooled hash browns into the bottom and up the side of a 9-inch pie plate. Spread the leeks and mushrooms over the bottom of the crust, and top with the remaining cheese.
  7. Pour in the egg mixture.
  8. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately.
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