hash brown crust:

1 medium onion
4 medium russet potatoes
1 egg plus 1 egg white, beaten
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbsp. canola oil

  • grate onion and add to medium mixing bowl
  • grate potatoes, wring out moisture into a small bowl, and add to onions
  • wait a few minutes until potato liquid separates into water and starch, then pour out water and add starch to the onions and potatoes
  • add eggs, salt, and pepper and mix well
  • brush 9x13 pan with 1 Tbsp. of oil, press mixture into pan, then brush top with remaining oil
  • bake at 425°F for 45 minutes, until toasted and browned at the edges

filling:

2 poblanos
1 lb. chorizo
15 oz. can diced tomatoes
2 tsp. oregano
1/2 tsp. kosher salt

  • broil poblanos for 8-12 minutes (or bake for 15 minutes), then cover with a kitchen towel
  • remove and discard skins, then slice and set aside
  • slice chorizo and brown in a large pan
  • add remaining ingredients and bring to a boil, then reduce heat and simmer until liquid is boiled off, about 20 minutes
  • cool filling then spread over crust

topping:

8 scallions, sliced
4 oz. shredded cheese
1/2 cup fresh cilantro, roughly chopped
4 oz. tortilla chips, crumbled

  • top pie with scallions, cheese, and cilantro, then cover with crumbled chips
  • bake at 400°F for 20 minutes

source: pie squared, p. 144