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This sausage potato pie brings cozy vibes to the table with just a handful of easy ingredients It’s simple to throw together any night of the week but still feels special if friends come by for brunch
The first time I made this one I doubled up for a get-together and every bit disappeared Now it’s our staple for lazy mornings or even when we want breakfast at night
Hearty Ingredients
- Shredded cheese: melts into yummy gooey bits with a crispy golden top Gruyère gives a nutty kick but sharp cheddar is great too
- Raw shredded potatoes or refrigerated hashbrowns: make the pie hearty and crisp Look for firm spuds with no green spots
- Eggs: hold everything together like glue and turn nice and fluffy Go for extra-large and fresh if possible
- Milk: keeps the pie moist and helps eggs fluff up Pick whole milk for extra creaminess
- Shredded kale: adds a pop of green and veggie goodness Massage it to soften it up or swap for spinach—or skip for picky kiddos
- Ground sausage: brings bold flavor and savoriness Choose spicy or mild depending on your mood
- Herbes de Provence: ups the aroma with gentle floral hints Try a version with lavender for something different
Simple Step-by-Step
- Let it Rest:
- Give the pie ten minutes to cool down before cutting This soaks up any extra liquid and helps it slice up clean
- Mix Everything Together:
- Dump the shredded potatoes, most of the cheese, sausage (cooled off), and kale into the egg mix Gently fold it all until it’s evenly coated
- Brown the Sausage:
- Throw sausage into a skillet over medium heat Break it up with a spoon and stir here and there Sauté until it’s golden and there’s no pink left Pour it out to cool—you don’t want hot sausage to scramble the eggs
- Whisk Wet Stuff:
- Crack eggs into a big bowl Add milk, herbes, salt, and pepper Whisk till frothy and well mixed
- Bake It:
- Bake covered with foil at 350 for 30-ish minutes until just barely set Pull off the foil and bump up the heat to 400 or 450 Let it brown for another 10 minutes until bubbly and golden
- Fill the Pan:
- Line your pie dish with parchment Scoop in all the filling and spread out Top with the remaining cheese—it’ll crisp on top
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I love how Gruyère makes the top extra crunchy My kids argue over who gets the crispiest bits on the edges It reminds me of snacking after school when my mom would bake cheesy potatoes
Tips for Storing
Let baked pie cool all the way Slice and pop into airtight containers in the fridge for four days max For freezing, wrap each piece tightly in plastic or foil Enjoy it up to two months later Zap in the microwave or heat in the oven until hot all the way through
Easy Swaps
Switch kale for baby spinach, broccoli florets, or even chard Any cheese that melts (like Monterey Jack, mozzarella, or white cheddar) works Turkey or plant-based sausage for a lighter take Oat milk fits if you skip dairy
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Fun Ways to Serve
Pair it up with fresh fruit or a simple salad for brunch If it’s dinner, toss on some roasted veggies or serve with soup A dollop of sour cream or thick yogurt on top takes it up a notch
Where It Comes From
This kind of savory baked pie comes from European traditions where folks turned pantry ingredients into filling meals The Midwest in the US loves hashbrown pies—big cozy casseroles that keep families full in cold weather
Frequently Asked Questions
- → Could I swap out the kale?
You totally can! Spinach, chard, or even some chopped bell peppers work—or just leave it out.
- → What's the best cheese for this?
Gruyère is awesome and melty, but cheddar, mozzarella, or any shredded blend you like will get the job done.
- → Do I need to cook potatoes first?
Nope! Shredded raw potatoes or those uncooked hash browns go in as is—the oven does the rest.
- → How should leftovers be kept?
Pop any extras in a sealed container in your fridge up to three days, and just reheat gently when you're ready.
- → Can this be prepped in advance?
You bet. Make and bake ahead, cool down, chill, then reheat slices whenever you want a quick bite.