Step-by-Step Instructions
1. Prep the Potatoes
Place your thawed, shredded hash browns into a clean kitchen towel or cheesecloth. Twist and squeeze vigorously over the sink until no more liquid drops out. Do not skip this step—dry potatoes are the absolute key to a crispy crust.
2. Build and Blind-Bake
Preheat your oven to 425°F (218°C) and grease a 9-inch pie dish. In a bowl, toss the dry potatoes with the melted butter, 1/2 cup of finely shredded cheddar, salt, and pepper. Press the mixture firmly into the bottom and up the sides of the dish. Bake for 20–25 minutes until the edges are a deep golden brown.
3. Whisk the Custard
While the crust bakes, lower your oven temperature to 375°F (190°C). In a medium bowl, vigorously whisk the eggs and heavy cream together until smooth and slightly aerated. Stir in your crumbled bacon, the remaining cup of cheddar, and the green onions.
4. Fill and Finish
Pour the egg mixture directly into your hot, pre-baked hash brown crust. Return it to the oven at 375°F (190°C) and bake for 25–30 minutes. You want the center to be just set with a slight, gentle jiggle when moved.
5. Rest Before Slicing
Resist the urge to slice into the pie immediately! Let it stand on the counter for 10 minutes after pulling it from the oven. This allows the custard to fully set, ensuring clean, beautiful slices that hold their shape perfectly.
Make it Your Own
The beauty of a hash brown canvas is how easily it adapts to whatever ingredients you have on hand:
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The Vegetarian: Swap the bacon for sautéed baby spinach, sun-dried tomatoes, and crumbled feta cheese.
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The Southwest: Mix in diced green chilies, pepper jack cheese, and top with fresh avocado slices and cilantro after baking.
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The Steakhouse: Use shredded gruyère cheese, caramelized onions, and sautéed mushrooms for a deeply savory profile
