INSTRUCTIONS

• 1. For the Hashbrown Crust: 1. Preheat 6" cast iron pan in oven for 20 minutes at 375°F. 2. While pan is heating, microwave butter until melted. 3. Add hashbrowns to butter and allow to soak for 20 minutes. 4. Strain hashbrowns and place into hot cast iron pan, pressing into pan to form a crust. Drain off any excess butter. 5. Bake for 10 minutes at 375°F. 6. Remove from oven and fill with egg mixture while still hot.
• 2. Whisk together eggs, milk, bacon, seasonings and caramelized onions until evenly incorporated.
• 3. Remove hot cast iron pan with potato crust in it from oven and add egg mixture into it before putting pan back into oven for 15 minutes.
• 4. Remove from oven and allow to cool.