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1
Heat oven to 350 degrees.
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2
Place hash browns in a large bowl.
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3
Set aside.
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4
Rub a slice of bacon on bottom and up sides of a 9-inch deep dish pie plate.
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5
Set aside.
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6
In a large skillet, cook half of bacon at a time over medium-high heat until crisp.
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7
Remove from skillet and place on hash browns to drain.
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8
When cool, remove bacon and crumble into a small bowl.
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9
Remove 2 tablespoons of bacon fat from skillet and drizzle over hash browns.
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10
Toss to evenly coat.
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11
In a small bowl, whisk one egg until lightly beaten.
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12
Pour over hash browns and stir.
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13
Press into bottom and halfway up sides of prepared pie plate.
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14
Bake for 20-25 minutes just until edge is golden brown and bottom is set.
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15
Meanwhile, add diced potatoes with onion to remaining bacon fat in skillet.
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16
Cook uncovered over medium high heat for 18-22 minutes or until potatoes soften and begin to brown, stirring often.
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17
Remove skillet from heat and cool for 10 minutes.
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18
In a large bowl, whisk together alfredo sauce and remaining four eggs until well mixed.
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19
Stir in crumbled bacon.
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20
Gently fold in potatoes with onions.
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21
Pour into partially baked crust.
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22
Bake for 20-25 minutes more or until edges are golden and center is set.
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23
Remove from oven and cool for 10 minutes before slicing into wedges to serve.
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24
Garnish if desired.
