Easy Cheesy Hash Brown Pie with Avocado Salsa

We don’t typically cook Thanksgiving dinner at our house, we usually join friends at their house.  That leaves us with an entire morning at home watching parades and football.  It also means that we need to feed our crew a good breakfast to kick start the feasting.

After trying a few different recipes, I hit upon this great breakfast quiche/pie dish.  My kids love it, and happy kids get the day off to a great start.

So, if you are looking for an easy Thanksgiving morning breakfast dish that everyone enjoys, try this hash brown pie with avocado salsa.  It is sure to be a crowd pleaser.

Ingredients

3 cups frozen hash brown, thawed
3 tablespoons butter, melted
½ teaspoon salt
1/2 cup onion, chopped
¼ cup green onion, chopped
¼ cup black olives sliced
½ lb seasoned sausage (use your favorite)
4 eggs, beaten
1 cup shredded cheddar cheese
½ cup milk
1 Avocado
1 Tomato

Directions

Hash Brown Crust

• Mix hash browns, butter and salt, and press into a 9-inch pie plate
  • Tip:  Put hash browns in refrigerator to thaw overnight and set out about an hour before prepping.  You can also thaw in a microwave, but this sometimes makes the hash browns under thawed or overcooked.
• Bake at 450°F (230°C) for 20 minutes.  Crust should be brown and firm, but don’t overcook.  Otherwise, your crust will be too crunchy and hard to eat, especially for little ones.

Filling

• Sautee onions in a small skillet
• Cook sausage until cooked through and crumbled

  

  • Tip:  We like to use turkey sausage for a low fat alternative.  However, this might be a bit too much turkey on Thanksgiving, so feel free to just use your favorite.  Chicken apple sausage also makes a good alternative.
• Transfer to a bowl and cool
• Add the eggs, cheese, milk, salt and pepper, and olives.  Mix.
• Pour into the crust.
• Bake at 350°F (175°C) for 30 minutes, or until a knife inserted in the center comes out clean.

Salsa

• Slice tomato into halves, remove insides/pulp.  Chop outside of tomato into small cubes and put into a bowl.
  • Tip:  for juicier salsa, do not remove insides.  Many kids don’t like the consistency of the insides, so we usually leave them out.
• Cut avocado into small cubes, add to bowl of tomato.  Salt and pepper to taste.  Mix.

Cut the pie into slices, add some of the salsa as a topping, and enjoy!