Ingredients:

  • 20 oz (about 560 g) frozen shredded hash browns, thawed and well-drained (or 2½ cups fresh grated potato, squeezed dry)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 large egg, beaten
  • ½ tsp fine salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder (optional)
  • 6 large eggs
  • 1 cup (240 ml) half-and-half (or 1 cup / 240 ml whole milk for lighter custard)
  • 1 cup (100 g) shredded sharp cheddar cheese (or 1 cup / 100 g mix of Gruyère + cheddar)
  • 6 oz (170 g) bacon, cooked and crumbled (or 1½ cups diced ham)
  • 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
  • 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter — for sautéing onion
  • 2 tbsp (6 g) fresh chives, chopped, plus extra for garnish
  • 1/4 tsp smoked paprika (optional)
  • Salt and pepper to taste (start with 1/2 tsp salt; adjust)
  • Optional: 1/2 cup (60 g) baby spinach, wilted and squeezed dry
  • Optional: 1/2 cup (60 g) diced bell pepper, sautéed
  • Optional: 2 tbsp grated Parmesan (for sprinkling)

Instructions:

  1. Prep: Thaw and drain hash browns thoroughly; cook and crumble bacon; sauté onions (and any other vegetables). Preheat oven to 400°F (200°C).
  2. Sauté onions: Heat 1 tbsp olive oil or butter in a skillet and cook diced onion until translucent and just golden, about 3–5 minutes; set aside.
  3. Make the hash brown crust: In a bowl combine drained hash browns, melted butter, beaten egg, ½ tsp salt, ¼ tsp pepper, and garlic powder if using. Press mixture evenly into a 9-inch pie dish, creating a rim about 1/2–3/4 inch high and pressing firmly so the crust holds together.
  4. Par-bake crust: Bake at 400°F (200°C) for 10–12 minutes until edges start to turn golden and surface looks dry. Optional: briefly broil for extra crispness, watching closely. Crust should be set and starting to brown.
  5. Lower oven temperature to 350°F (175°C). Whisk eggs and half-and-half until smooth; season with salt, pepper, and smoked paprika. Stir in shredded cheddar, crumbled bacon, sautéed onions, chopped chives, and any optional wilted spinach or peppers.
  6. Fill and bake: Pour filling into par-baked hash brown crust, leaving a small gap from the rim. Bake at 350°F (175°C) for 35–45 minutes until the top is lightly golden and the center is slightly jiggly but not liquid. Internal temperature should reach about 165°F (74°C).
  7. Rest and serve: Let cool 10–15 minutes before slicing to finish setting. Garnish with extra chives and a sprinkle of Parmesan or paprika if desired. Serve warm or at room temperature.