Hash Browns for Crust
Heavy Cream (1 1/2 cups)
Monterey Jack (4 oz shredded for filling), 3/4 cup for topping
Parmesan Cheese (1/4 cup for topping)
Bacon pieces (5 pieces for filling)
Mushrooms (1 1/2 cup cut up in pieces) for filling.
Cornmeal (2 tablespoons) for filling
All purpose flour (1/4 cup) for filling
Eggs (4 jumbos) for filling
Salt (1/2 teaspoon) for filling
Onion powder (1/4 teaspoon) for filling
Green Chile (6 oz) for filling
Use enough hash browns to cover the bottom of 9" pie pan- 6 regular handfuls. Defrost hash browns and pat dry. Add 1/3 cup melted butter to the hash browns. Mix together hash browns and melted butter and compress as a crust shell. Bake at 425 for 20 minutes. Be sure to treat the pan with a non-stick spray.
Cook bacon until very crisp, not burned and crumble into small pieces. Add to filling.
Mix filling ingredients together and fill the pie pan with the hash brown crust. Top with topping ingredients.
Bake at 350 for 45 minutes. Use tooth pick in center until nothing sticks. Let cool and slice like a pie.