made this tonight substituting as noted below…. the only thing I would do differently next time would be to mix some of the cheese into the mixture before adding it to the crust (which i was supposed to do but missed it bouncing back & forth from the pc to the stove & otherwise multitasking!)

no exact measurements here

one blind baked pie crust (called for "rich pastry") I had a tube of cresent rolls in the fridge which I used to line the pie plate & pinched together the edges & blind baked

cubed potatoes fried in olive oil til golden brown

Onions sauteed until golden (I only had shallots – so i used those & put them in with the potatoes when they were about half done – they caramelized very nicely)

2 cloves garlic – added about 3 minutes after the shallots

add salt pepper & whatever herbs (Parsley, basil, chives) and or seasonings (whatever you use for hashbrowns/ homefries is good)

when everything is nicely browned and crispy remove from pan and drain on paper towel.

dice up some bacon (was supposed to be pancetta) & fry until nicely crispy – remove and drain

mix everything together (i would add some shredded cheese here) and put into pie crust

top with more shredded cheese & bake until cheese gets all nice & melted into the nooks & crannies….