Hash Brown Breakfast Pie

Ingredients

Equipment Needed

• •9-inch pie plate
• •Box grater or food processor with grating disc
• •Clean kitchen towel for drying potatoes
• •12-inch skillet

Instructions

1. 1

   Prepare the potatoes

   Peel the russet potatoes and grate them on the large holes of a box grater directly into a large bowl of cold water. Work quickly. Potatoes oxidize the moment they hit air, turning an unappetizing gray. The cold water stops this and begins washing away surface starch, which is exactly what we want for a crispy crust.

   Russets are essential here. Their high starch content creates a crust that holds together when sliced. Waxy potatoes like Yukon Golds will crumble.
2. 2

   Remove excess moisture

   Drain the grated potatoes and rinse under cold running water until the water runs clear, about thirty seconds. Now comes the critical step: spread the potatoes onto a clean kitchen towel, roll it up, and wring out every drop of moisture you can. Really twist that towel. Wet potatoes steam rather than crisp. You want the shreds nearly dry to the touch.

3. 3

   Season and butter the crust

   Transfer the wrung potatoes to a dry bowl. Add one teaspoon salt, black pepper, and three tablespoons of the melted butter. Toss thoroughly with your hands, separating any clumps and coating every strand. The butter will help the crust brown evenly and release cleanly from the pan.

4. 4

   Build the crust

   Preheat your oven to 425°F. Brush a 9-inch pie plate generously with the remaining tablespoon of butter. Press the seasoned potatoes into the plate, working up the sides to create walls about half an inch thick. The bottom can be slightly thinner. Press firmly. You're building architecture here, not just lining a dish.

5. 5

   Par-bake the crust

   Bake the potato crust for 25 to 30 minutes until deeply golden and crisp, particularly on the edges. The bottom should feel firm when you press it gently with a spatula. This step is not optional. An undercooked crust will turn soggy the moment you add the filling.

   If the edges brown too quickly, shield them with strips of foil and continue baking until the bottom catches up.
6. 6

   Cook the meat and aromatics

   While the crust bakes, cook your breakfast meat in a skillet over medium heat. Crumble sausage as it browns, or cook bacon until crisp and crumble it. Remove the meat to a paper towel-lined plate. Pour off all but one tablespoon of the rendered fat. Add the diced onion to the skillet and cook until soft and translucent, about five minutes. The onion should have no raw crunch but shouldn't brown.

7. 7

   Make the custard

   Whisk the eggs vigorously in a large bowl until uniform in color. Add the milk, nutmeg, and a generous pinch each of salt and pepper. Whisk again until frothy. The nutmeg is subtle but essential. It has appeared in egg dishes since colonial times for good reason: it rounds out the richness without announcing itself.

8. 8

   Assemble the pie

   Reduce oven temperature to 350°F. Scatter the cooked meat and onions over the bottom of the par-baked crust. Sprinkle the cheddar evenly over the meat. Pour the egg custard slowly over everything, letting it seep into the gaps. The filling should come to just below the rim of the potato crust.

9. 9

   Bake until set

   Bake for 25 to 30 minutes until the center is just set. The eggs should puff slightly and the center should jiggle like gelatin when you shake the pan, not slosh like liquid. A knife inserted near the center should come out clean or with just a trace of moisture. The residual heat will finish the cooking.

10. 10

    Rest and serve

    Let the pie rest for ten minutes before slicing. This is agony when the kitchen smells this good, but patience rewards you with clean slices that hold their shape. Scatter fresh chives over the top, cut into wedges, and serve with hot sauce on the side. The pie cuts beautifully, the crust golden and audibly crisp against the knife.

    A serrated knife cuts cleaner wedges than a chef's knife. The sawing motion doesn't compress the tender filling.

Chef Tips

• •For a vegetarian version, skip the meat and double the onions. Add a handful of sautéed mushrooms or wilted spinach. The pie is forgiving and adaptable.
• •Sharp cheddar provides the backbone, but a handful of gruyère or fontina mixed in adds a more complex flavor. Use what calls to you from the cheese drawer.
• •This pie is equally good at room temperature, making it ideal for brunch gatherings where you can't time everyone's arrival. Bake it an hour before guests arrive and let it sit.
• •Leftover pie reheats well in a 325°F oven for fifteen minutes. The microwave will soften the crust into something tragic. Avoid it.

Advance Preparation

• •The potato crust can be par-baked the night before, covered tightly, and refrigerated. Bring to room temperature for 20 minutes before filling and baking.
• •The meat and onions can be cooked up to two days ahead and refrigerated. The filling assembles quickly when your components are ready.
• •The fully baked pie keeps refrigerated for three days. Reheat uncovered in a 325°F oven until warmed through, about 15 minutes.
• •For the laziest possible Sunday morning, assemble the entire unbaked pie the night before, cover with plastic wrap, and refrigerate. Add 5 to 10 minutes to the baking time since you're starting cold.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)