Potato Egg Pie Food

MOM-MOM'S WHITE POTATO PIE

Steps:

• Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

POTATO BACON PIE

Steps:

• Place the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
• Add the water, 1 tablespoon at a time, pulsing after each addition of water.
• Keep adding water until the dough just begins to gather into larger clumps.
• Divide the dough in half, and shape each into a disc.
• Cover in aluminum foil or place in a plastic ziptop bag and refrigerate at least half an hour.
• Roll out each half of dough into a 10-12 inch round.
• Drape one of them into a pie plate, return to the refrigerator.
• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon into crispy bits. Drain on a paper towel and set aside.
• Pour off all the bacon grease except 1 tablespoon, return skillet to heat and add onions.
• Cook for about 5 min or until golden brown.
• Set aside with the bacon.
• Slice the potatoes very thinly, 1/8-1/4 inch slices.
• Take the pie plate with the crust from the refrigerator and layer the potatoes in a circular single layer, slightly overlapping.
• Season with salt and pepper, sprinkle with bacon and onions.
• Continue layering until the pie pan is nearly full.
• Microwave the cream until it's simmering, about 1 1/2 minutes and pour the cream over the potatoes.
• Cover the pie with the dough and crimp the edges closed.
• Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape.
• Bake the pie for 40-55 min. When the potatoes are fork tender, it is done.

SKILLET POTATO PIE WITH EGGS AND CHEESE

Steps:

• Preheat oven to 350º F.
• In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
• Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
• In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
• Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.

ROASTED RED PEPPER AND POTATO EGG PIE

Steps:

• Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
• While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
• Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.

POTATO AND EGG BRUNCH PIE

Steps:

• 1. Heat oven to 350^. Spread the butter in the skillet or casserole dish sides and bottom or use non-stick butter spray.
• 2. Layer potato slices in bottom of skillet then, then a layer of sliced eggs. Sprinkle bacon over all,now sprinkle the cheese over and salt and pepper.
• 3. Spread the sour cream over top and then garnish with the diced tomato and chives. Bake in the oven for 15 to 20 minutes. For brunch serve with some toast or crusty bread and a crispy salad or wilted lettuce salad.
• 4. NOTE: Leftover scrambled eggs, sausage,ham or other meats may be used. Also you can use your favorite cheese and type of tomato. Enjoy!

CABBAGE POTATO PIE

Steps:

• Preheat oven to 400°F. Place potatoes in a medium pot, pour in cold water to cover, and season with salt. Bring to a boil; reduce heat to low and cook until potatoes are fork-tender, 20-25 minutes. Drain and return potatoes to pot; add 2 Tbsp. butter.
• Meanwhile, trim very base of cabbage, then pull off outer leaves, being careful not to tear them, until you have 10 total. Cut out any tough ribs; discard. Cook leaves in a large pot of boiling salted water until tender, about 8 minutes. Transfer to a bowl of ice water and let cool. Transfer to clean kitchen towels and pat dry. Thinly slice remaining cabbage.
• Cook bacon in a 10"-diameter ovenproof skillet, preferably cast-iron, over medium, stirring occasionally, until bacon is beginning to crisp, about 6 minutes. Add sliced cabbage and onion and cook, stirring occasionally, until tender and starting to caramelize (vegetables will be golden brown), 20-25 minutes. Add vinegar, scraping up browned bits, then mix in thyme, pepper, and ½ tsp. salt. Remove from heat.
• Mash potatoes with a potato masher until soft. Whisk eggs and cream in a small bowl, then add to potatoes and mash to combine. Add bacon mixture, cheese, and ½ tsp. salt and mix well. Taste and add more salt if needed. Wipe out and reserve skillet.
• Break up 1 Tbsp. butter into smaller pieces and dot around reserved skillet. Line with a single layer of cabbage leaves, overlapping slightly and allowing them to hang over edges of skillet. Scrape in potato mixture and spread out to the edges, flattening out evenly with a rubber spatula. Fold overhanging leaves up and over filling and top with more cabbage leaves, overlapping them slightly to create a single layer. Break up remaining 1 Tbsp. butter and dot over top.
• Roast cabbage pie until lightly browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

POTATO EGG PIE

Steps:

• Preheat oven to 400*.
• Over medium heat melt butter then blend in flour, salt and pepper.
• Slowly mix in milk, stirring continually until mixture is thick and bubbly.
• Remove from heat- set aside.
• Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
• Into the shell layer eggs, bacon, parsley, cheese and white sauce.
• Cover with remaining potatoes.
• Brush the top of the pie with 2 tablespoons of milk.
• Bake for 20 minutes or until top is browned.

EGG, POTATO AND BACON 'SKILLET BAKE'

Steps:

• Heat oven to 350°F.
• Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
• Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
• Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.

BACON AND POTATO PIE

Steps:

• Preheat oven to 350°F. Grease 9x13-inch glass baking dish. Cook bacon and onion in heavy large skillet over medium heat until bacon is crisp and onion is translucent, stirring frequently, about 8 minutes. Transfer to paper towel using slotted spoon. Drain well. Combine eggs with next 3 ingredients. Mix in bacon mixture. Pour into prepared baking dish, spreading mixture evenly. Bake until center is set, about 45 minutes. Cut into squares and serve.

CHEDDAR CHEESE AND POTATO PIE

Steps:

• Heat the oven to 180ºC fan/gas 6. Lightly butter a large 2.5 litre baking dish or casserole. Put the potatoes and onion in a large saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes until the potatoes are very tender.
• Drain the cooked potatoes and onion, cover with a clean tea towel and set aside to steam dry for 4-5 minutes. Mash the potato mixture, then season to taste with salt and pepper. Add the 75g butter, mustard and enough warm milk to loosen the mixture to a light, fluffy consistency, then beat in the eggs.
• Add three-quarters of the grated cheese to the mash and mix well. Spoon the cheese and potato mixture into the prepared dish, then sprinkle the remaining cheese over the top.
• Bake for 20 to 30 minutes or until the pie is steaming hot and the top is golden brown. Serve immediately, garnished with chives if you like, with steamed cabbage or salad leaves.

CHEESE AND POTATO PIE

Steps:

• Put the potatoes into a large saucepan, cover with water and add 1 teaspoon of salt. Boil for 12-15 minutes until the potatoes are tender. Drain well, then tip back into the saucepan over a low heat to steam-dry for a few minutes.
• Preheat the oven to 190C/170C Fan/Gas 5. Grease a deep baking dish with butter.
• Mash the potatoes using a masher or ricer, then mix in the butter, milk and mustard. Add two-thirds of the cheese, the spring onions and the egg and briefly mix together. Taste and season with salt and pepper.
• Spoon the potatoes into the baking dish. You can leave the top craggy, or smooth with a spatula then run a fork over to scruff up the surface. Sprinkle the remaining cheese over the top.
• Bake for 35-40 minutes until the top is crisp and well browned. Serve with a colourful salad, pickle and mustard, or steamed green vegetables.

POTATO PIE WITH BACON

Steps:

• boil the potatoes 15 minutes. Cool them and cut them into slices
• In the mantime fry of the bacon lardons with the thyme and garlic
• preheat the oven at 180 C
• Put half of the potato slices in an ovenproof dish and season them.
• put half of the bacon and the red onion over it.
• repeat this with the rest of the potatoes and bacon and onion
• Whisk the eggs with the cream and season it. Pour this over the potatoes. Cover it with the grated cheese
• Bake the potatoes in the oven for 30 minutes

POTATO & EGG PIE

Steps:

• Dice about 6 potatoes. Microwave for about 8 minutes.
• Beat 6 eggs until runny. Put diced potatoes into rectangular casserole dish, pour eggs over the top.
• Season with salt and pepper and desired spices. Sprinkle over the top basil, cheese and spinich.
• Place dish into oven at 170c or Gas Mark 5. Leave in over for 30 minutes. When cooked sprinkle more cheese and microwave for 6 minutes.
• Serve with carrots and broccoli.