This past weekend, I gathered some kale from my yard and chose to air fried my chips rather than bake them. It happens really fast!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 (9 inch) pie |
Ingredients
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- ½ pound ground beef
- 1 small onion, minced
- 1 cup milk
- 2 eggs, beaten
- 1 tablespoon cornstarch
- ½ pound sharp Cheddar cheese, shredded
- ¼ teaspoon liquid smoke flavoring
- 1 (3 ounce) jar real bacon bits
- 2 teaspoons Worcestershire sauce
- salt
- ¼ pound sharp Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie dish.
- Press hash browns onto the bottom and sides of pie dish. Bake in preheated oven for 25 to 30 minutes, or until it begins to brown.
- Meanwhile, place ground beef and onion in a large, deep skillet. Cook over medium-high heat until beef evenly brown. Drain, crumble and allow to cool. In a medium bowl, whisk together milk, eggs and cornstarch. Stir in 1/2 pound shredded cheese and ground beef mixture. Mix in the liquid smoke, bacon bits, Worcestershire sauce and salt. Pour into hash brown crust.
- Bake in preheated oven for 20 minutes. Remove from oven, sprinkle 1/4 pound of grated sharp cheddar on top, and place back in the oven. Bake 15 minutes, or until filling is puffed and golden brown. Let stand for 20 minutes before serving.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 20 g |
| Sodium | 1289 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Hubby thought it needed ketchup on top and I thought sour cream. It could have used some more spice or Kick to it, though it was very good.
It was pretty good as is. However, you can’t just throw hash brown potatoes in a pie dish and bake at 350 for 30 minutes and expect a lightly browned crust. You have to add some butter, and season with a little salt and pepper then bake at 425 for 20-30 minutes ( depending on how brown you want it) then turn the oven back down to 350 to bake the quiche . Also if you’re using prepackaged bacon don’t add the liquid smoke- it’s already in the prepackaged bacon. And finally, it calls for a LOT of cheese. You don’t need 3/4 of a pound of cheese. Use some discretion folks. All that cheese will make it gummy not gooey.
My family loved it.
easy too fix ,taste great …. just wonderful for a quick dinner.
The preparation took a bit longer than advertised, but it seemed to have turned out well. Tasty. Per my wife’s request I added a can of drained mushrooms. Wondering what I might add to it to enhance a bit. Tomatoes? Vegetables? It came out of the glass pie plates easy enough, but still with a a little sticking. I might try oiling them next time.
Its really good..I did use half and half instead of milk and I added fresh mushrooms roughly about half a cup and I brushed the hashbrowns with melted butter before I put in oven….I put sour cream on top before serving…..It turned out great!!!…Hubby said make again!!!..
Best Father’s Day breakfast for a large family of Baptists that travel half hour to morning services.
I used real bacon because I didn’t have the bits on hand. It was really tasty.
Delicious. To keep to a more low carb recipe, I used riced cauliflower instead of the hash browns.
Excellent recipe. My family loved this dish. I did use less milk and flour, but still came out great. I used lactose free milk and it did not affect the taste.
This was easy to make. Everyone in the family enjoyed it. I didn’t make any adjustments to recipe. I will make it again.
It’s about time I came across a quick, easy, tasty and FILLING recipe that the WHOLE FAMILY LIKES. So thank you.
Quite good. Large family, so we doubled the recipe and made it in a 13×9 dish.
I used potatoes and shredded them myself , but I see the food dudes added the liquid smoke next time I would leave that out . Onion ,garlic and Worcester is a good taste .
no changes made , butt the next time I make it I may try substituting some sausage for the hamburger. was really good and didn’t last very long…
Taste great! Used shredded parm instead of sharp cheddar.
I made this as a bit of a lower calorie option, just as good with a few changes. More Burger, 96 % Fat Free and went A bit lighter on the cheese, especially on top. Also, are used a Mexican blend instead of all cheddar. My husband absolutely loved it and has now had it for three meals in just two days!!! definitely a keeper and I will make it again!
I added pepper, garlic sauce & more salt. It was delicious!
Everyone in the family enjoyed this recipe and that’s not an easy thing to do! I cooked the hashbrowns longer so the crust was crispier, though. Great with Chipotle Tabasco on top–yummy!
Made this for the entire family of 4. My son got to it before the rest were hungry. He devoured it.
We liked this a lot. Love that It’s GLUTEN FREE so I can eat it with no modifications. Also love that, even though this tastes very much like a cheeseburger, there is less than 1.5 oz of beef per serving! I added 3 sliced crimini mushrooms, cooked with the ground beef and onions, and I used rehydrated boxed hash browns instead of frozen. Otherwise I followed the recipe exactly. There was quite a bit of excess liquid in the bottom of the baking dish when it was ready to eat, and it would have been better without this. Next time I will cut back on the milk and add an extra egg or 2. Instead of greasing the pie pan, I recommend lining it with parchment, pressed into place using a second pie pan, then use that same second pie pan to squeeze and pack the hash browns into the parchment-lined pie pan. This worked great and made a perfect, evenly pressed crust as well as making it a snap to serve…after the pie cools, just grab the parchment and lift the whole pie out of the pan and onto a cutting board for slicing.