Puff Pastry Pie with Dilled Hash Browns

January 24, 2014

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.

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 onions
4 cups frozen hash-brown potatoes
3 eggs
2 cups shredded Swiss cheese (about 8 ounces)
1 cup sour cream
1/4 cup chopped fresh dill weed
1/2 teaspoon ground black pepper

Heat the oven to 375°F. 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. 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. 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. 5 Bake for 40 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.

Nutritions

Calories
200

Sodium
601mg
25% DV

Fat
15g
23% DV

Protein
7g
14% DV

Carbs
12g
4% DV

Fiber
2g
9% DV