Breakfast Pot Pie

By chelyc13

"Back Home with the Neely's"

Ingredients

• Nonstick spray
• 6 strips bacon, chopped
• 1/2 medium vidalia onion, finely chopped
• 4 potatoes (2lbs), peeled, shredded, squeezed dry of excess water in a clean kitchen towel
• 4 large eggs plus 1 beaten egg, for egg wash
• 3 green onions, thinly sliced
• 1/2 cup half and half
• Pinch of cayenne pepper
• Kosher salt and freshly ground pepper
• 1 cup shredded cheddar cheese
• 4 tablespoons unsalted butter, sliced into pats
• All purpose flour, for dusting
• 1 sheet frozen puff pastry , thawed

Preparation

Step 1

Preheat oven to 400 degrees. Adjust rack to lower third of oven. Spray a 9 1/2 inch deep dish pie plate with nonstick spray.

Put bacon in a large skillet, and cook over medium heat, stirring for 3 minutes, until some of the fat has rendered. Add the onion, and saute until soft and just beginning to turn golden around the edges, about 8 minutes. Stir in the shredded potatoes and pat down in a single layer. LEt brown slightly for 2 minutes. Use a spatula to flip, and brown again for 1 minute. Stir and break the potatoes up in the pan, cooking for another 2 minutes. Remove to a bowl, and cool.

Crack the eggs into a bowl, and add the green onions, half and half, cayenne, and salt and pepper. Beat with a whisk until blended.

Stir half of the cheese into the cooled potato mixture, then add to the prepared pie plate and pour the eggs over the top. Sprinkle the remaining cheese over the top and add the pats of butter.

Dust your work surface with flour. Use a rolling pin to stretch out the puff pastry by an extra few inches to give room for crimping. Drape the puff pastry over the top of the filling. Fold and crimp the excess pastry within the edges of the pie dish. Use a knife to score the top in a crisscross pattern, then brush lightly with the beaten egg. Bake the pot pie for 40 to 45 minutes, until puffed and golden.