2 frozen pie crust (or homemade)
1lb of lean ground pork
6-8 eggs (for deep dish pie you will need more)
1/4 cup of milk
1 cup of cheese (or more)
2 large potatoes grated
1 medium onion chopped
1 bell pepper chopped (I used yellow)
2 cloves of garlic grated
1-2 tsp of poultry seasoning
1 -2 tsp of fennel seeds
1 tsp of dried basil
1 tsp of dried oregano
red chili flakes to taste
seasoning salt to taste
black pepper to taste
Grate the two potatoes. Squeeze all the liquid out of the potatoes so it will fry crispy for your hash browns. Chop onions and sweet peppers.
Heat a non-stick pan on high heat with 1Tbs of canola oil. Get the oil hot and add the squeezed grated potatoes. Allow to sit without moving for a few minutes then flip to brown well. Add onions and peppers and season with salt and black pepper. Cook for 3-4 minutes. Remove from pan and set aside until later.
seasoning, basil, oregano, chili flakes, seasoning salt, black pepper and garlic) and brown well. Add the potato/onion/pepper mixture to the pork and mix well. Taste for seasoning.
Add the pork mixture to your pie pan crust. Then add cheese over each pie. Beat your eggs with the milk and pour over the pie filling. Fill to the rim of the pie crust. I used 7 large eggs for two regular pie crusts. I only used 2/3 of my pork filling and all of the eggs mixture. If you decided to buy a deep dish pie crust, you will need more eggs. Bake in a 375 degrees for 35-45 minutes or until fully set. Serve hot or warm. Enjoy.
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