Hash Brown Potato Piecrust is so awesome – it’s easy, and it’s made with potatoes, salt, and just a bit of butter. Not as nearly as indulgent as a flour-based pastry crust. I especially love this crust with Quiche Lorraine. Just think – bacon, and eggs, and a hash brown piecrust made from scratch, with love. You’ve got to have it.
Hash Brown Potato Piecrust is so easy and so versatile – I don’t understand why it isn’t a thing. Why isn’t everyone using it for all of their savory pies? But of course it’s not for everyone, and it’s not for every dish, so why not check out my Crust and Pastry Variations page? You’ll find the perfect gluten-free pastry or piecrust variation for whatever you’re cooking.
Hash Brown Potato Piecrust
Ingredients
- 600-700 grams Russet potatoes
- 3 T butter
- 1 t salt
- olive oil spray
Instructions
- Prep the potatoes and preheat the oven – Preheat the oven to 425℉, convection roast setting. Peel the potatoes and grate them in a food processor. Place the potatoes in a colander and toss under cold water for as long as it takes for the water to run clear. Squeeze the water out of the potatoes by handfuls and place in a bowl. Microwave for three minutes to further dry the potatoes.
- Mix the potatoes, butter, and salt – Melt the butter in the microwave. Mix together the shredded potatoes, the butter and the salt.
- Add the potato mixtures to a pie plate – Lightly oil the pie plate, then spread the potato mixture across the bottom and up the sides. Press down with your fingers so that the mixture is tightly packed. Spray with oil.
- Bake – Parbake for 30 minutes, until the potatoes are cooked, browned, and crunchy on the edges.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.
Leave a Reply