Puff Pastry Pie with Dilled Hash Browns
4
1
Here's an delectable, meatless main dish—puff pastry sheets and frozen hash browns make it easy...Swiss cheese, onions and dill make it really delicious.
serves
8
people
Ingredients
cost per recipe: $9.86
The price is determined by the national average.
-
1/2
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
3
tablespoons olive oil
-
1 1/2
cups chopped onion
-
4
cups frozen hash brown potatoes
-
3
egg
-
2
cups shredded Swiss cheese(about 8 ounces)
-
1
cup sour cream
-
1/4
cup chopped fresh fresh dill weed
-
1/2
teaspoon ground black pepper
How to Make It
Heat the oven to 375°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place into a 9-inch pie plate. Trim off the excess pastry. Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the onions and cook until tender. Remove the onions from the skillet. Heat the remaining oil in the skillet. Add the potatoes and cook for 10 minutes or until lightly browned. Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust. Bake for 40 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.
Step 1
Heat the oven to 375°F.
Step 2
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place into a 9-inch pie plate. Trim off the excess pastry.
Step 3
Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the onions and cook until tender. Remove the onions from the skillet. Heat the remaining oil in the skillet. Add the potatoes and cook for 10 minutes or until lightly browned.
Step 4
Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust.
Step 5
Bake for 40 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.
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Made with
Pepperidge Farm® Puff Pastry Sheets
-
calories
406
-
calories-fat
239
-
fat-total
26.6g
-
saturated-fat
12.6g
-
transfat
0g
-
sugars
3.93g
-
vitamin-a
133
-
vitamin-c
4.6mg
-
calcium
259mg
-
iron
1.01mg
-
potassium
394mg
-
cholesterol
107mg
-
sodium
180mg
-
carbohydrate-total
28.6g
-
dietary-fiber
2.8g
-
protein
13.7g
-
fat-total-dv
34%DV
-
sat-fat-dv
63%DV
-
vitamin-a-dv
15%DV
-
vitamin-c-dv
5%DV
-
calcium-dv
20%DV
-
iron-dv
6%DV
-
cholesterol-dv
36%DV
-
carbohydrate-total-dv
10%DV
-
potassium-dv
8%DV
-
fiber-dv
10%DV
-
added-sugars
0.75g
-
vitamin-d
0.6mg
-
vitamin-e
1.13mg
-
vitamin-k
4.4mg
-
thiamine
0.033mg
-
riboflavin
258.639mg
-
niacin
0.071mg
-
vitamin-b6
0.069mg
-
folate
18mg
-
vitamin-b12
1.14mg
-
biotin
0mg
-
pantothenic-acid
0.487mg
-
phosphorus
242mg
-
iodine
0mg
-
magnesium
26mg
-
zinc
1.992mg
-
selenium
11.7mg
-
copper
0.131mg
-
manganese
0.031mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
180mg
-
added-sugars-dv
1%DV
-
vitamin-d-dv
3%DV
-
vitamin-e-dv
8%DV
-
vitamin-k-dv
4%DV
-
thiamin-dv
3%DV
-
riboflavin-dv
16%DV
-
niacin-dv
0%DV
-
vitamin-b6-dv
4%DV
-
folate-dv
5%DV
-
vitamin-b12-dv
47%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
10%DV
-
phosphorus-dv
19%DV
-
iodine-dv
0%DV
-
magnesium-dv
6%DV
-
zinc-dv
18%DV
-
selenium-dv
21%DV
-
copper-dv
15%DV
-
manganese-dv
1%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.