Mom clipped this from a magazine in 1958. Still the most requested side dish at Easter.

This oven baked 4-ingredients hash brown pie is exactly the kind of recipe you’d expect to find clipped from a 1950s magazine and tucked into a church cookbook—simple, economical, and endlessly dependable.

It bakes up into a golden, crispy pie with a tender, layered potato interior, all in a clear glass pie dish so you can see the browned edges.

With just frozen hash browns, butter, sour cream, and shredded cheese, it’s the kind of side dish that shows up at Easter once and then gets requested every single year afterward because everyone remembers “that potato pie” more than the ham.

Serve this hash brown pie hot, cut into wedges right from the glass pie dish, alongside baked ham, roast turkey, or a simple glazed pork loin.

It’s rich and creamy, so balance the plate with something bright and acidic—think a crisp green salad with a sharp vinaigrette, steamed green beans with lemon, or roasted asparagus.

Leftovers reheat well in a skillet for breakfast; top a warmed wedge with a fried or poached egg and a spoonful of salsa for a hearty morning-after-Easter brunch.