Mexicajun Potato Pie Mexicajun Potato Pie Shirley Dittloff May 15, 2013 Comments Mexicajun Potato Pie Serves 8. Recipe is from Shirley Dittloff, who says, “This is fantastic with scrambled eggs, Eggs Benedict or other breakfast dishes.” 1 (12-oz.) pkg. frozen hash brown potatoes, thawed 3 medium or 2 jumbo eggs, beaten 1/2 cup milk 1/4 to 1/2 cup picante sauce (A few dashes of Tabasco or other Louisiana hot sauce can also be used.) 1 cup shredded cheddar cheese 2 green onions, chopped 1/4 cup chopped cilantro or parsley 1/4 tsp. salt 1/4 lb. chopped tasso or regular ham 1. Combine all ingredients and mix well. 2. Pour into a greased 10-inch pie plate. Bake at 350 degrees for 50-60 minutes until the mixture is set and golden brown. Remove and then let it sit for 5 minutes.