Ingredients and Weight:
- Russet potatoes (5 lbs)
- Eggs (24)
- Heavy cream (1 cup)
- Milk (1/2 cup)
- Salt (1 tsp)
- Black pepper (1 tsp)
- Grated cheddar cheese (1 cup)
- Chopped green onions (1/4 cup)
- Butter (1/4 cup)
Preparation Time:
1 hour
Cooking Time:
45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Peel and shred potatoes coarsely using a food processor or grater.
- Rinse shredded potatoes thoroughly under cold water and pat dry.
- In a large bowl, whisk together eggs, heavy cream, milk, salt, and black pepper.
- Heat butter in a large skillet over medium heat.
- Add potatoes to the skillet and cook, stirring occasionally, until golden brown on all sides (about 15 minutes).
- Spread half of the potatoes in the bottom of a greased 13x9-inch baking dish.
- Pour half of the egg mixture over the potatoes.
- Sprinkle with half of the cheddar cheese and half of the green onions.
- Repeat layers with remaining potatoes, egg mixture, cheese, and green onions.
- Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
Nutritional Information:
- Calories: 350 per serving
- Fat: 20 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and filling
- Perfect for breakfast, brunch, or lunch
- Can be made ahead of time and reheated
- Eggs are a versatile ingredient and can be easily customized to suit your taste
User Comments:
- "This pie is a delicious way to start the day. The potatoes are crispy, the eggs are creamy, and the cheese and green onions add flavor and texture."
- "I love that this dish is so easy to make. It's perfect for busy mornings or when I'm having guests over."
- "I've tried different variations of this pie by adding other ingredients like bacon, sausage, or vegetables. It's always a crowd-pleaser."
Special Precautions and Tips:
- Use a large baking dish to ensure the pie is not too thick.
- Don't overmix the potatoes as this will make them tough.
- If the pie is getting too brown on top, cover it with foil during the last 10 minutes of baking.
- Let the pie cool for a few minutes before cutting into it.
