Ingredients
- 3 cups shredded frozen hash browns, thawed and squeezed dry
- 4 tablespoons (1/2 stick) salted butter, melted
- 3 large eggs, beaten
- 1 cup evaporated milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon grated nutmeg
- 7 ounces (about 1 1/4 cups) fresh or frozen asparagus, cut into 1-inch pieces, thawed if frozen
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup minced yellow onion (about 1 small onion)
Steps
- Place the baking rack in the middle of the oven and preheat to 450°F.
- Place the drained hash browns between 2 clean towels and press them to squeeze as much water from them as possible.
- In a 9-inch pie plate, toss the hash browns with the melted butter. Press the potatoes into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes, until the potatoes start to brown and crisp around the edges.
- While the crust is baking, in a large bowl, combine the eggs, milk, salt, cayenne pepper, garlic powder and nutmeg and whisk until combined. Add the asparagus, cheese and onion and stir to combine.
- When the crust is ready, remove pie dish from oven and pour the egg mixture into the crust. Decrease the oven temperature to 350°F.
- Return the pie pan to the oven. Place a rimmed baking sheet under the pie dish. Bake for about 30 minutes, until the eggs are set, with no jiggle when you shake the dish, and a knife stuck in the middle comes out clean.
- Let the pie cool about 5 minutes until warm, then slice and serve.
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