We know. It’s a really long name for a dish! It’s not difficult to make but it does make a bit of a mess. But, it’ll be worth the effort. We promise!
First, you want to prepare the labneh, which is a divine spreadable treat to have around. Make that the day before and then give yourself about an hour for the hash pie.
- 1 cup Fage yogurt
- 1 tsp olive oil
- 4 cups shredded red potatoes
- 2 cups shredded green apples
- 2 eggs
- 1 tsp thyme leaves
- 1/4 cup Parmesan cheese
- 1/2 cup cheddar cheese
- salt and pepper to taste
To make the labneh, put the yogurt (must be Fage) into a bowl with the olive oil and salt. Set up a sieve with two layers of cheese cloth lined inside and a bowl under for drainage. Spoon the yogurt mixture into the cheese cloth, fold it over, cover with a towel and place in the fridge for 24 hours.
For the hash, get your potatoes and apples in the food processor for the shredding. Do them separately, then drain off excess fluid in a strainer. I also used my hands to squeeze out excess juice from the apples. Set aside in a bowl and use your fingers to toss them together.
Whisk eggs with milk, thyme, a little salt and pepper, and Parmesan cheese, then add in potatoes and apples, and using your hands again, blend everything together really well. You need to make sure that the produce is totally coated. Top with cheddar cheese and bake for 45-50 minutes. I always turn on the broiler for a little top browning before removing the pie to cool.
Top with a dollop of labneh and enjoy!