Breakfast Potato Pie
A savory breakfast pie combining crispy hash browns, fluffy eggs, Swiss cheese, bacon, and fresh green onion for a hearty start to the day.
Ingredients
Instructions
- Cover hash browns with hot water; let stand for 10 minutes.
- Drain well and set aside.
- Preheat oven to 375°F (190°C).
- In a mixing bowl, beat eggs and stir in cottage cheese, shredded Swiss cheese, chopped green onion, salt, pepper, and hot sauce.
- Spread the drained hash browns evenly in a greased pie dish or baking dish.
- Pour the egg mixture over the hash browns.
- Bake in the preheated oven for 25-30 minutes until the eggs are set and the top is golden.
- Sprinkle crumbled bacon on top before serving and garnish with paprika if desired.
Tips & Substitutions
For a crispier texture, consider baking the hash browns for a few minutes before adding the egg mixture. If you don’t have Swiss cheese, feel free to substitute with cheddar or a blend of your favorite cheeses. You can also add vegetables like bell peppers or spinach for extra nutrition. This breakfast potato pie is versatile and can be customized to your taste.
Serving Suggestions
Serve this breakfast potato pie hot, garnished with extra green onions or a dollop of sour cream. It pairs beautifully with fresh fruit or a side of Old-Fashion Greens for a complete meal. Consider serving it alongside a light salad for brunch or as part of a hearty breakfast spread with bacon muffins.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or until heated through. Alternatively, you can bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Potato Pie contains roughly 401 calories, with 19g protein, 36g carbohydrates, and 21g fat. It is an excellent source of vitamin C (158% of the Daily Value), protein (38% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this breakfast potato pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it without baking, cover it tightly with plastic wrap, and store it in the refrigerator. When ready to serve, simply bake it according to the instructions, adding a few extra minutes if it’s cold from the fridge.
Can I use fresh potatoes instead of hash browns?
Absolutely! If using fresh potatoes, peel and grate them, then soak them in water to remove excess starch. Drain and squeeze out as much moisture as possible before using them in the recipe. This will help maintain the texture of the pie.
Is this recipe suitable for freezing?
Yes, you can freeze the breakfast potato pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw it overnight in the fridge and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).