Main Dishes:

Picante Potato Pie

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Ingredients

5 eggs
2-1/2 cups frozen shredded hash brown potatoes
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2/3 cup picante sauce
2 green onions, sliced
1/4 teaspoon salt
1 bacon strip, cooked and crumbled

Instructions

In a bowl, beat eggs. Stir in hash browns, cheeses, picante sauce, onions and salt. Pour into a greased 9-inch pie plate. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings

Geri Maitlen
Moline