BREAKFAST GALETTE

-1 raw, thawed pie crust *rolled to 12 inches in diameter -1/3 cup canola or avocado oil (for cooking the hash browns) -3 cups shredded frozen hash browns -4 slices bacon -6 eggs *plus one more for optional egg wash -1 tbsp butter -1 cup shredded cheddar cheese -2 chives, chopped (for topping) -salsa, for serving

Allow refrigerator thawed pie crust to sit at room temperature for 1 hour before assembling the galette. Preheat oven to 425F.

Cook bacon at 425F for about 15-20 minutes on a baking sheet lined with parchment paper. Cook shredded potatoes in a cast-iron skillet over medium heat for about 5-8 minutes. Transfer the potatoes and bacon to a paper towel-lined plate.

Beat in a mixing bowl until combined. Melt 1 tbsp butter in a non-stick pan over medium heat. Add eggs and use a rubber spatula to cook until they begin to coagulate and form cohesive pieces but are still wet. Remove from heat. 

Roll out pie crust, pressing together cracks until smooth. Use a rolling pin to roll out to 11-12 inch diameter. Add a layer of hash browns, leaving about 2 inches of pie crust around the edge. Sprinkle bacon on top of the potatoes, then add eggs in and cheese in an even layer. 

Fold edges of the pie crust up over the fillings and press together to keep in place. Then brush exposed pie crust with egg wash and bake for about 15 minutes. 

Allow the galette to cool for about 15 minutes before serving. Serve topped with chopped chives and fresh salsa.

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