Prep: 30 Mins Cook: 55 Mins
Serve warm wedges of this cheesy treat with roast chicken, turkey or meatloaf from your grocer's deli. For a meatless main dish, serve on a bed of shredded lettuce and top with Ortega salsa, sour cream, ripe olives and sliced green onion.

Fiesta Potato Pie


  • 1 package frozen hash brown potatoes
  • 4 cups boiling water
  • 2 tbls. butter, melted
  • 3 large eggs, one lightly beaten
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup diced roasted red pepper
  • 2 cups shredded cheddar cheese
  • 2 tbls. all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cups milk


PREHEAT oven to 375°F.

COVER potatoes with water in medium bowl. Let stand for 15 minutes; drain well. Combine potatoes, butter and 1 lightly beaten egg; press over bottom and up sides of 9-inch pie plate.

BAKE for 20 minutes; reduce oven temperature to 350°F.

TOP crust with chiles, red pepper and cheese. Stir remaining eggs, flour and salt together until smooth; stir in milk. Pour over cheese.

BAKE for 35 minutes or until center is set. Cool for 10 minutes before cutting into wedges.
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