Alabama Breakfast Pie
The trick to making this recipe work is to drain as much liquid from the potatoes as possible - whether freshly grated or thawed frozen shredded potatoes. Make sure you par bake the potato crust. With those steps, the potato crust is crispy on the edges and firm on the bottom. A pie like this satisfies many breakfast cravings at once. You get you eggs, breakfast meat, cheese and a side of hash browns in every bite. I personally loved this recipe and found that it was still great the next day if you reheat it in a toaster oven (325 degrees) for 10 minutes. (This recipe was submitted in 2003. It was tested and photographed in October 2103.)
- 5 large eggs
3/4 cup milk
1/2 teaspoon salt
pepper - to taste
3 cups frozen shredded potatoes*
5 Tablespoons melted butter
1 cup finely chopped cooked ham or crumbled cooked breakfast sausage
1 packed cup shredded sharp cheese
1/2 cup finely chopped onions
1/2 cup chopped green peppers
1/4 cup diced and drained pimento
How To Make An Alabama Breakfast Pie
Preheat oven to 425 degrees F.
Mix together the first 4 ingredients in a medium bowl.
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on a 9 inch pie plate drizzled with butter.
Bake this crust for 25 minutes or until lightly browned - cool on wire rack.
Reduce oven heat to 375.
In crust, layer from bottom up: 1) Ham or sausage 2) Onion 3) Peppers 4) Pimento 5) Cheese.
Cover with egg/milk mixture. Bake at 375 for 35-40 minutes or until set. Let stand for 10 minutes before serving.
Cooking Notes From Mr Breakfast:
* 3 cups frozen shredded potatoes is roughly equal to 1/2 of a 30 ounce package from the grocery store.
I adjusted the recipe as originally submitted. I increase the number of eggs from 3 to 5 and the amount of milk from 1/2 cup to 3/4 cup. With those changes, it made a pie that fully filled a 9-inch pie plate.
This recipe with a crisp hash brown crust was featured at the beautiful Bay Breeze Bed & Breakfast in Fairhope, Alabama.
Mr Breakfast would like to thank CellPhone for this recipe.
Recipe number 1028. Submitted 7/9/2003.