I made 2 of these yesterday morning... our guests gobbled them up! thanks for sharing your recipe!
Southwestern Potato Pie (Jeanne's version)
Summary
| Yield | |
|---|---|
| Source | Adapted from recipe by White Cedar Inn for use at the Thomas Shepherd Inn |
| Prep time | 1 hour |
| Recipe Types | Breakfast |
Description
Cheesy Potatoe-y goodness in the morning; sticks to your ribs. Easy preparation and can be made the night before. Can be served with a side of salsa for garnish.
Ingredients
| 2 | c | shredded potatoes |
| 1 1⁄2 | c | shredded cheddar cheese |
| 1 | cn | (small) diced mild chiles |
| 3 | large eggs | |
| 1 1⁄2 | c | milk |
| 1 | c | bisquick |
| 1⁄2 | t | salt |
| 1⁄2 | T | chopped cilantro |
| 1⁄2 | c | chipotle cheddar cheese |
Instructions
Spray a 9-inch round pie pan with non-stick spray. Combine potatoes, chiles, and cheese and spread over bottom of pan.
Mix eggs, milk, salt and Bisquick together and pour over potato mix. Cover and refrigerate for 1 hour – may be made in advance and refrigerated overnight.
Sprinkle chipotle cheddar, then cilantro on top of pie.
Preheat oven to 350 degrees. Bake in the oven for 45 to 55 minutes or until set.
how do you shred the potatoes? are the potatoes raw? peel them and then use a food processor? you can tell i've never made a potatoe casserole. chiles ... i can't eat them. chipolte cheddar unfamiliar .... cilantro unfamiliar ... all these fancy fangled foods! 
how do you shred the potatoes? are the potatoes raw? peel them and then use a food processor? you can tell i've never made a potatoe casserole. chiles ... i can't eat them. chipolte cheddar unfamiliar .... cilantro unfamiliar ... all these fancy fangled foods!
We use cheapo, store-bought frozen 'home fries'. Cilantro I can pick out of a crowd, it's very strong to me. I like it, but not that much. A little goes a long way.
The ORIGINAL recipe, waaaaay back when, had ham in it. We took the ham out because of all the dietary restrictions we get here and replaced the ham with the spicy cheeses. You can use any 'strong' cheeses in this. Monterey Jack, pepper jack. Then this recipe went feral and picked up a lot of great variations.
Believe it or not, I had a really hard time finding the frozen home fries the first time I wanted to make your recipe. I finally found them at Wal-mart, but I rarely shop there so I tried substituting the pre-shredded potatoes, unfrozen. They worked fine, so now I stick with those.
You could make your own spicy cheese - I'm pretty sure the chipotle cheddar could be made by mixing a little bit of red pepper flakes with shredded cheddar. You have to go easy on pepper flakes, though - a little goes a long way.
This is the funny thing about sharing recipes...things that are soooo easy to find in multiple variations in one place, are non-existent in another. I can get a variety of 'home fries' in the frozen section. Store brands, name brands, with 'additions' or just plain.
We're having 'home fries' as a side tomorrow. Hubs is making oven fries with slices of potato (just like really thick potato chips) and spices. He feels he HAS to add some sort of onion because he's never had a breakfast home fry without onions. We eat these for dinner all the time and never put in onions. But, I'm not the cook. We're having quiche and will serve it with salsa and ketchup. I need to get some small, fancy serving spoons if we're going to start adding a 'condiments' section to the meal.
I'm not an onion lover - for me, they have to be sparing and cooked very well to get the sharpness out of them.
I've got these very cute little porcelain cups, about 2 in. tall and 2 in. wide, with a flared rim, that I use when I can to serve the salsa on the plate - so it's a garnish and condiment all in one. JBJ didn't get to see these because someone broke one and now I only have 11 of them so I can only use them when we have fewer than 12 for breakfast.
There were some little dishes like that at Pier 1 for $1/each. Sometimes I use them for jam too.
Vidalia onions are super in home fries, rosemarey red potatoes and the like. Sweeter and milder. I'm not sure how easy they are for you to find where you are. They're a staple here. I rarely use yellow onions - Vidalias, red (Bermuda) onions, and green onions are my faves.
This is the funny thing about sharing recipes...things that are soooo easy to find in multiple variations in one place, are non-existent in another. I can get a variety of 'home fries' in the frozen section. Store brands, name brands, with 'additions' or just plain.
We're having 'home fries' as a side tomorrow. Hubs is making oven fries with slices of potato (just like really thick potato chips) and spices. He feels he HAS to add some sort of onion because he's never had a breakfast home fry without onions. We eat these for dinner all the time and never put in onions. But, I'm not the cook. We're having quiche and will serve it with salsa and ketchup. I need to get some small, fancy serving spoons if we're going to start adding a 'condiments' section to the meal.
yeah the typical fried tators would have onions in there and lots of grease. I concur with your DH that they need onion of some sort.
I serve quiche with Tabasco and two other hot sauces. Gots ta have hot sauce with my eggs!
I buy already shredded potatoes or hash browns (sorry, I'm too busy and/or lazy to shred my own potatoes) - Bob Evans and Simply Potatoes are the brands I've seen around here. One package does two pie pans for me. If you buy the southwest style hash browns, they already have spices, and peppers and onions so I just use plain cheddar cheese when I start with those. You can use parsley instead of cilantro - it is a lookalike herb to parsley but has a more noticeable flavor.
I buy already shredded potatoes or hash browns (sorry, I'm too busy and/or lazy to shred my own potatoes) - Bob Evans and Simply Potatoes are the brands I've seen around here. One package does two pie pans for me. If you buy the southwest style hash browns, they already have spices, and peppers and onions so I just use plain cheddar cheese when I start with those. You can use parsley instead of cilantro - it is a lookalike herb to parsley but has a more noticeable flavor.
Interesting. Parsley, to me, is just tasteless, but I can pick out cilantro even if I can't see it.
Good idea on the SW style potatoes. Pre-shredded cheese has always been worth the expense to me, also. If I ever get to where I use a lot of it, I'll buy bulk cheese and food processor. Until then . . .
Parsley, to me, is just tasteless, but I can pick out cilantro even if I can't see it.
I had some flat-leaf parsley in my CSA shares and tried it on top when I didn't have cilantro. I think it had a little more flavor than store-bought, but still not a lot. Even the cilantro at just a TBL doesn't add a ton of flavor. I love cilantro but you have to be a little careful cooking with it. It's one of those taste-bud specific items and to some people it tastes like soap.
My dh says that cilantro tastes like rotten lettuce to him. He can't stand it! I love it, especially with tomatoes or in pico de gallo or salsa.
My dh says that cilantro tastes like rotten lettuce to him. He can't stand it! I love it, especially with tomatoes or in pico de gallo or salsa.
Cilantro is used in many asian dishes as well. I have had it in Phad Thai and it was super!
Interesting side note from breakfast this morning. I have a family here that comes at the same time every year. The kids are notoriously picky eaters but I decided to risk it and made a sweetcorn and cheddar quiche that I served with DH's pico de gallo. They inhaled it and asked for seconds .... with extra "sauce".
I'm one of those people that cilantro tastes like soap but now that I know it is the cilantro and not soapy utensils in preparing the dish I am getting accoustomed to the taste and will eat dishes with cilantro in it occassionally.
I'm one of those people that cilantro tastes like soap but now that I know it is the cilantro and not soapy utensils in preparing the dish I am getting accoustomed to the taste and will eat dishes with cilantro in it occassionally.
That hurts. Oh does that hurt, I double triple up on my cilantro when I have it! I love the stuff. Soap hm, interesting.
We all have diff taste buds. Isn't that fantastic. I mean, it sure makes life interesting and peculiar.
Oh My ...... I am completely with you. I LOVE cilantro. I was lucky enough to grow up in very different parts of the world and an eclectic palate would be an understatement. For some reason though, I'd never really been exposed to cilantro until I met my Dominican / Chinese husband and cilantro became a mainstay of my diet.
When I was still new to the flavor I developed a minor addiction to it - really couldn't get enough of it. Cheese and cilantro sandwiches anyone ???? 'Nuff said 
(of course DH thought I was nuts .... now he knows I'm nuts 
).
I use a shredder that looks like a mini washboard, just run the potato back and forth over it and it piles up the shreds (more like strings) on the other side. I'm never comfortable using it though. I have this fear of slipping and losing my knckles or finger tips. There must be a better/safer shredding tool, but I don't own one. 
I use a shredder that looks like a mini washboard, just run the potato back and forth over it and it piles up the shreds (more like strings) on the other side. I'm never comfortable using it though. I have this fear of slipping and losing my knckles or finger tips. There must be a better/safer shredding tool, but I don't own one.
Yes, you know it's time to quit when the potatoes turn pink.
=)
Kk.
good one! Okay the other day I wanted to make this or similar for guests and didn't look for the recipe.
What I made was completely diff from what you guys make.
It had a cup of sour cream, a can of condensed mushroom soup, shredded cheddar and I threw in some chiles and...hm, what was the last ingredient...shredded fine yellow onion, and two eggs to help it meeellllllllllllllllld. No milk as the sour cream would thin out a bit when heated. Shredded potatoes of course. Maybe it ended up more like the Cracker Barrel cheesy sleazy potatoes - I can't remember what they taste like. But it was good!
With a side of salsa for her favorite guests.
What do you serve with this??? Sounds yummy
I serve pretty much the same thing.
We don't use the chilis in the pie but we do hit it with a few dashes of tabasco sauce.
I think your original recipe called for onions and peppers rather than chiles, and the proportions were different for a 13x9 pan. I like the 9" rounds because two of them does me twelve servings.
Frank's hot sauce AND a side of salsa for special guests.