Tuesday, August 10, 2010

Cheesy Potato Pie

I've made this recipe a couple times lately, and we've really enjoyed it. I came across it in Breakfasts for Busy Moms when I was looking for some new recipes to try. I recently made up a bunch of hash browns for the freezer and this has been a great way to use them. Cottage cheese isn't something I always keep on hand, but I've been able to get some organic cottage cheese reduced for quick sale a couple times recently, so I've used that to make it. Paired with some muffins and/or fruit, it makes for a delicious and healthy breakfast. I like making a big pan of it Saturday morning so we can use the leftovers for a hearty breakfast Sunday morning when we're rushing around to get ready for church.

Excuse the terrible lighting in the photo! It was early in the morning.
6 eggs1/2 cup milk
1/3 cup butter, melted
1/2 cup whole wheat pastry flour
1/2 tsp salt
1 cup small curd cottage cheese
4 cups shredded Sharp Cheddar Cheese
12 oz. frozen shredded hash browns
1 1/2 tsp baking powder
dash ground red pepper

Preheat oven to 350 degree. Whisk together the eggs, milk, and butter in a mixing bowl. Add in the rest of the ingredients and try to avoid leaving clumps of hash browns--it's tastier if they're mixed in well. Pour into a greased 9"x13" pan** and bake for 30 to 35 minutes, until it's well set. Enjoy! It reheats really nicely in the toaster oven if you have leftovers.

**The original recipe says to use two 9" pie plates, but I only have one pie plate and have found the 9"x13" pan works just fine.

This recipe is linked to Tasty Tuesday and Tempt My Tummy Tuesday.


  1. Mary Jo, Yummmm! We could probably add crumbled bacon or sausage? Would that work? It sounds like it would. Thanks again for another recipe. Love, Mom

  2. Yum!And I like Marian's idea to add bacon! No worries about the photo's lighting - my eyes don't work quite right early in the morning, either. ;)