Ingredients (8)
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olive oil 2 tablespoons
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shredded potatoes 1 cup
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kosher salt and ground black pepper, to taste
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sun-dried tomatoes, thinly sliced ⅓ cup
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eggs 5
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frozen pie crust 1 (9-inch)
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fresh dill, minced 2 teaspoons
Steps (4)
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1
Preheat oven to 375°F. In a medium skillet over medium heat, heat the olive oil.
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2
Add shredded potatoes and season with salt and pepper. Cook until potatoes start to get golden brown, about 10 minutes; then add the sun-dried tomatoes and cook for another 2 minutes. Cool mixture off the heat.
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3
In a large bowl, whisk the eggs and dressing together until incorporated. Fold in the potato and sun-dried tomato mix.
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4
Pour the mixture into the pie crust and back for 25–30 minutes, or until the tip of a knife inserted into the center comes out clean. Sprinkle fresh dill and allow to cool, before cutting and serving.
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