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Cheesy Bacon Hash Brown Pie

Cheesy bacon hash brown pie bakes a crisp, golden shredded-potato crust around a savory egg, cheddar, and bacon filling. Serve slices after the center sets at 160°F for a hearty breakfast or brunch.
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Prep Time 20 minutes
Cook Time 1 hour 17 minutes
resting 10 minutes
Total Time 1 hour 47 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the hash brown crust
  • 1 nonstick cooking spray
  • 1 bag (20 oz) hash browns frozen shredded, thawed
  • 4 tbsp unsalted butter melted
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the filling
  • 6 slices bacon
  • 4 eggs large
  • 1 cup half-and-half
  • 0.25 tsp salt
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 10-inch skillet
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Heat the oven to 425°F.
  2. Coat a 9-inch deep-dish pie plate with nonstick cooking spray.
  3. Wrap the thawed hash browns in a clean kitchen towel and squeeze out as much moisture as possible.
  4. Toss the hash browns with the melted butter, 1/2 teaspoon salt, and black pepper.
  5. Press the potato mixture firmly over the bottom and up the sides of the pie plate.
  6. Bake for 25–30 minutes until golden brown.
  7. Reduce the oven to 350°F.
Cook the bacon and fill the pie
  1. Cook the bacon in a 10-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels and crumble it.
  3. Whisk the eggs, half-and-half, and 1/4 teaspoon salt in a medium bowl.
  4. Stir in the cheddar and crumbled bacon.
  5. Pour the filling into the crust.
  6. Bake at 350°F for 35–45 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  7. Let the pie rest for 10 minutes before slicing.

Notes

Squeeze the thawed hash browns very well so the crust bakes up crisp. Refrigerate leftovers for up to 3 days; freezer-friendly. For a lower-fat variation, use turkey bacon.