Ingredients:

  • 24 oz frozen shredded hash browns, thawed completely
  • 3 tbsp unsalted butter, melted
  • 1 large egg, beaten (for crust binder)
  • 1 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 6 large eggs (for filling)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat oven to 425°F (220°C). Place thawed hash browns in a clean kitchen towel and wring out all excess moisture over the sink until very dry.
  2. In a mixing bowl, combine dried potatoes, melted butter, one beaten egg, 1 tsp salt, onion powder, and pepper. Press the mixture firmly into the bottom and up the sides of a greased 9-inch deep-dish pie plate.
  3. Bake the crust for 20–25 minutes until the edges are deep golden brown. Remove from oven and reduce oven temperature to 375°F (190°C).
  4. In a large bowl, whisk together 6 eggs, heavy cream, whole milk, 1/2 tsp salt, and nutmeg until smooth.
  5. Layer half of the shredded cheddar and all of the crumbled bacon into the bottom of the hot potato crust.
  6. Pour the egg custard over the bacon and cheese. Top with the remaining cheddar and chopped chives.
  7. Bake for 30–35 minutes until the center is set but maintains a slight jiggle. Let rest for 10 minutes before slicing.