15 to 20 oz shredded hash brown potatoes, fresh or frozen
1/4 cup melted butter
1 1/2 cups grated Jalapeño Jack Cheese
1 cup grated Cheddar cheese
1 4.5-oz can chopped green chilies
1 cup light cream
3 eggs, slightly beaten
1/4 tsp salt
1/4 tsp cumin
fruit for garnish
Preheat oven to 375 degrees. Butter a 9-inch pie pan.
If you use frozen hash browns, thaw according to directions on package. Squeeze excess moisture out of potatoes. You can also shred fresh potatoes. Press shredded potatoes into buttered pie pan to form a crust. Brush with melted butter. Bake 15 to 20 minutes or until lightly browned. This recipe also works will with a traditional pie crust.
Sprinkle all of the Monterey jack cheese and 1/2 cup Cheddar cheese over bottom of baked pie crust. Spread chilies over cheese. Beat cream, salt and cumin into eggs. Pour over cheese and chilies. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until center of pie is set.
Serve warm. Garnish with fruit.