O'Brien Hash Browns, 2 cups

Butter, 1 tbsp melted

Creole Seasoning, 2 tsp

Parmesan Cheese, 1/4 cup finely grated

Eggs, 4 large

Half-and-Half Cream, 1-1/2 cups

Ground Pepper, 1/4 tsp

Asiago Cheese, 2 cups grated

Bacon, 2 lbs cooked and chopped

Directions:

– Preheat oven to 425.

– Lightly grease a 9″ round glass pie pan and set aside.

– In a medium bowl, combine and toss hash browns, butter, and Creole seasoning.

– Add Parmesan cheese and toss.

– Press the potato mixture into the prepared pan, spreading with fingertips to evenly cover the bottom and sides of the pie pan.

– Bake until the potatoes are set and golden brown, about 22 to 25 minutes.

– Remove from the oven and allow to cool.

– Reduce oven temperature to 350.

– In medium bowl, beat the eggs.

– Add half-and-half and black pepper and whisk together.

– Add the Asiago and bacon.

– Stir and pour into the prepared potato crust.

– Bake until the center of mixture is set but still slightly soft, puffed, and golden brown. About 30 minutes.

– Transfer to wire rack and let cool for about 20 minutes before serving.