Reviewed: Feb. 18, 2010

As other reviewers suggested I grated potatoes rather than using the hashbrowns, and patted them with the melted butter into a 10-inch pie plate. I believe even 6 cups of potato is too much as it made quite a thick crust and only browned around the edges. I also used 4 eggs, green onion and bacon sprinkled on the cooked potatoes. This was good but we would prefer a crunchier crust, but I will try it again with fewer potatoes. Thanks for the recipe.

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3 users found this review helpful

Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Mar. 27, 2008

Breakfast

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3 users found this review helpful

Reviewer:

J Curtis

Reviewed: Feb. 5, 2008

LOOOOOVED IT!

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3 users found this review helpful

Reviewer:

ummrania

Reviewed: Dec. 9, 2007

This is a great tasting recipe. However, there was no way I could get 8 cups of hash browns into a 9 inch pie pan. They were overflowing. I used a 13X9 inch pan instead. I also doubled the filling ingredients to fill the crust. I used sour cream in place of the milk and a green bell pepper instead of the red. I will definitely be making this again.

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7 users found this review helpful

Reviewer:

Angie

Cooking Level: Intermediate

Living In: Ulster, Pennsylvania, USA

Reviewed: Oct. 28, 2007

My husband loved this recipe! The only change I made was to use mushrooms instead of sweet red peppers. Our family ate the whole pie for breakfast.

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2 users found this review helpful

Reviewer:

RUSTICHOME

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Dowagiac, Michigan, USA

Reviewed: Apr. 8, 2007

I made this as a side dish, along with the shredded french dip, from this site, and it was excellent...definitely a keeper....

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3 users found this review helpful

Reviewer:

dipseydoodle

Reviewed: Apr. 4, 2007

Very yummy! I used real potatoes and needed only 6 cups as another reviewer advised. I substituted the red peppers for finely chopped broccoli because that's what I had on hand and it turned out great. Thanks for sharing!

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7 users found this review helpful

Reviewer:

Christine T.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Feb. 11, 2007

Very good pie, the only thing I changed on this was to add 1/2 lb of thick cut bacon to give it more substance.

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5 users found this review helpful

Reviewer:

ERock

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Eagan, Minnesota, USA

Reviewed: Feb. 3, 2007

Great to cook as a side dish with dinner and to have as leftovers for breakfast - if they last that long. A great twist for a breakfast or brunch is to use southwestern hasbrowns and add chorizo with the onions, peppers and eggs, mexican shredded cheese on the top and serve with salsa and sour cream. Yum!

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5 users found this review helpful

Reviewer:

Red

Reviewed: Dec. 21, 2006

My husband loved this pie, as did my kids. Very easy to make and a creative way to use potatoes. I used real potatoes, and so decreased the amount to 6 cups. I also replaced 1/2 cup of onion with 1/2 cup of leeks. Turned out very yummy.

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15 users found this review helpful