Ovens vary, so start checking at about 30 minutes and continue until the color looks rich and toasty.
Remove the hash brown pie from the oven and let it rest on a cooling rack for at least 10 minutes. This short rest allows the layers to set up so you can cut clean wedges that show the interior shreds instead of collapsing into a scoop.
Cut into 6–8 wedges directly in the glass pie dish and serve warm. If you like, loosen
