Hash Brown Crust

As we've found an increasing number of guests are gluten-intolerant we've been using this recipe on an increasing basis. Instead of using bread as the basis for pie crusts, turning to hash browns is a simple and really delicious alternative. 

Here is a very simple way to use hash browns for the crust of almost any quiche or breakfast pie. 

• 3 cups of potatoes, shredded russets or Yukon Golds work well or even a combination
• 1/2 stick of butter, melted
• 1 Tablespoon of cheddar powder (available in good spice stores)
• 1 teaspoon of Italian or other seasoning - we like Cantanzaro herb blend from Savory Spice Shop. 
• 1 teaspoon of salt -  - this alderwood smoked salt is our favorite
• 1 tablespoon of garlic powder

1. Preheat your oven to 450°.
2. Shred your potatoes and then dry them. The drier the better. 
3. Take your melted butter and mix in the spices and salts. 
4. Toss your potatoes with your butter and spice mixture.
   
5. Put the whole mixture into a greased pie dish. 
6. Bake for 20-25 minutes. 

You will have a crust that is gluten-free and really delicious. We've found that fresh spices and exotic salts really add something to any recipe and this one is no exception. 

From this point you can add quiche ingredients and have a great breakfast treat. Of course you could also add some freshly-chopped onions or just play with the spices to adjust to your favorite. Either way, we hope you enjoy this crust - and we hope you come visit soon and enjoy it at the Featherbed Railroad!