Monday, October 11, 2010

Shredded potato crusted pie

So last night we wound up drinking our dinner with friends Annie & Ryan.  It was fun and totally worth it, but that meant that tonight we had the salmon (and it was fantastic).

BUT if you're making the potato pie - here's what you do:

Preheat oven to 425.
In large bowl combine bag of Simply Potatoes, 2 eggs and 1/3 C Parmesan cheese.  Press into greased high sided casserole dish and pop in oven for 15 min (the edges may have started to brown & it should be fairly dry)... if it cooks a bit longer, it's not a big deal.

While that is cooking, saute together:
1 zucchini sliced
1 sm summer squash sliced
1/2 sweet yellow onion
1 red pepper chopped
1/2 bag frozen corn
1/2 C chopped ham (optional - I do a bunch of slices of honey ham and just chop 'em)
-- you can pretty much do anything here - I LOVE the crispy/sweet of the corn/peppers but whatever floats your boat.  I've done green beans, asparagus, mushrooms - you name it.  it worksl

once that's all sauteed  and crisp/tender (approx 10 min), pull off heat.  Stir in 1/4 Cup milk beaten with 2 eggs, 1 tsp dried basil (or a few chopped fresh leaves if you've got it) and about 1 cup of shredded cheddar cheese.

Pour the gloppy mess into the potato crust and top with more cheese.  Back into the oven for about 20 more minutes (typical doneness characteristics - should be set firm, browning but not browned).  I"d let it cool on the counter about 5 min before slicing so it can settle.

This is adapted from an ad I saw for Simply Potatoes about 15 years ago... (credit where it's due) but I've tweaked it a lot. 

That's it... hope you like it.

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