- To Make Crust:
- Shredded russet potatoes 2 cups
- Onion, shredded 1
- Salt 1/4 tsp
- Olive Oil 1 1/2 tablespoons
- To Make Filling:
- Chopped Chives 2/3 cups
- Sweet Onion 1
- Kale, chopped 2 cups
- Olive Oil 1 tablespoon
- Eggs 3
- Plain Greek Yogurt 1/2 cup
- Smoked Gouda Cheese, grated 2/3 cup
- Salt 1/4 teaspoon
- Pepper 1/4 teaspoon
1. Preheat oven to 425F.
2. Grease a 9-inch pie dish , or a spring-form pan with non-stick cooking spray. Set aside.
3. Place the shredded potatoes and onion in a colander and drain very well. I recommend doing this the night before. It takes several hours for the potatoes to dry. Soggy taters = soggy crust. The shreds will turn brown upon oxidation, but they turn brown when you cook them anyway. This in no way will affect your taste and texture of the potatoes. I put mine in a colander, cover with saran wrap, and put over a bowl in the fridge overnight. After draining, use your hands to gently squeeze out any remaining water.
4. In a large bowl, using your hands, mix the shreds with the salt and oil. Press into the pan firmly.
5. Bake the crust for 30 minutes. Remove from heat and set aside.
6. Reduce oven heat to 350F, and prepare your filling.
7. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add in kale and cook for 1 minute, stirring/tossing frequently. Add in green onions and cook, stirring/tossing frequently, for another 2 minutes. Turn off heat and set skillet aside.
8. In a bowl, whisk together eggs, Greek yogurt, smoked Gouda, salt and pepper.
9. Add in sauteed kale + green onions. Whisk everything together. Pour into bakes hash-brown pie crust.
10. Bake for 35-40 minutes, or until egg mixture is set. Allow to cool at least 10 minutes before slicing.