Step 1: Make the Hash Brown Crust

1. Preheat the oven to 425°F and grease a 9-inch pie pan with plant butter.
2. Wash, dry, and peel potatoes.
3. Shred potatoes using a box grater.
4. In a mixing bowl, stir together 3 cups shredded potatoes, 2 Tablespoons melted plant butter, ¾ teaspoon salt, and ½ teaspoon garlic powder.
5. Pour the shredded potato mixture into the pie pan and press up the sides of the pan until evenly coating the pie pan.
6. Bake in the preheated oven for 25 minutes.
7. While the crust is baking, prepare the filling.

Step 2: Make the Bacon and Egg Filling

1. In a medium skillet, melt 2 Tablespoons plant based butter.
2. Add ½ an onion diced and 4 slices of chopped bacon bits and cook about 5-7 minutes until bacon is cooked through and the onion is softened.
3. Stir in 2 cloves minced or grated garlic and remove from heat.
4. Allow to cool while making the egg filling.
5. In a large liquid measuring cup whisk together 4 large egg, ¾ cup non-dairy milk, ½ cup heavy cream alternative, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Add the onion and bacon mixture to the egg mixture when cooled.
7. Remove the hash brown crust from the oven and reduce the heat to 350°F.
8. Pour the bacon and egg filling into the crust and place in the oven to bake for 50 minutes.
9. Remove when the center is set and allow to cool before slicing and enjoying.