Hash Brown and Tomato Pie (dairy)
Contributed by Eileen Goltz.

Ingredients For Crust: 1-1/2 cups shredded potatoes 1/4 cup minced onions 1/4 cup diced cup red bell pepper 1/4 cup diced green bell pepper 1 beaten egg 2 teaspoon chopped parsley salt and pepper to taste 1 tablespoon shredded mozzarella cheese For Filling: 1/4 cup peeled & chopped onions 1 1/2 cups canned artichoke hearts, drained and cut into pieces 1 cup half & half 4 eggs salt and pepper to taste 1 teaspoon Dijon mustard 1 teaspoon ground nutmeg 1 cup shredded Swiss cheese 6 sliced tomatoes each

Instructions

Preheat oven to 375. Coat 9-inch pie pan with cooking spray or oil. In a bowl combine the shredded potatoes, onions, red and green peppers, egg, parsley and salt and pepper. Mix all ingredients together and press them evenly into the prepared pan and up sides. Bake for 10 to 12 minutes. If the edges start to brown, cover with foil. Remove the shell from the oven. While it’s hot, sprinkle and spread Mozzarella evenly on the crust. Place back in oven just until cheese melts (about 2 minutes). The crust has a tendency to stick to the pan, so run a small knife around the edges of the crust to loosen.

For Filling:
Preheat oven to 375. Sprinkle onions over shell. Add the artichoke hearts. In a bowl combine the half & half, eggs, salt & pepper, mustard and nutmeg. Mix together and blend well. Pour the mixture into pie crust. Top with Swiss cheese. Bake for 25-30 minutes until toothpick inserted into middle of pie comes out clean. About 5 minutes before pie is done, place the tomato slices evenly on the pie. Continue baking. Cool pie slightly, and cut into sixths. You can top with sour cream, hollandaise or cheese sauce if you like. 

Serving Size

Serves 6.

Notes

Fresh parsley tends to be infested with aphids, thrips and other insects. Please check "Special Instructions" below for instructions on checking these for insect infestation. Canned or jarred artichokes need a reliable hechsher (kosher symbol on the label) as they may present more than one Kashruth concern. They may not be used even if one were to check them scrupulously for insects.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .