Page 142 - Pie Squared

liquid separate. Pour off the liquid, keeping the starchy white paste at
the bottom of the bowl. Add the potato starch to the grated onions

and potatoes, then add the egg and egg white, salt, and pepper. Mix
well. I use my hands.
Press the potato mixture firmly into the pan. Brush the surface of
the potatoes with the remaining 1 tablespoon oil. Roast until toasty

brown on the edges and across the surface, 40 to 45 minutes.

RECIPES THAT USE A HASH BROWN CRUST

Potatoes are a glorious base for so many delicious foods; try this

crust with any savory filling. Meaty stews are especially
complementary.

Eggs Florentine Slab Pie (here)

Poblano and Chorizo Slab Pie (here)