Potato Ham and Spinach Breakfast Galette

Breakfast-egg-and-ham-galette

A galette is so my answer to the hard time I have when crimping the edges of dough on a pie.

I love making galettes because the crust doesn’t have to be picture perfect.

The crust on a galette can be rough around the edges and still look pretty and rustic.

Although I used homemade pie dough in this recipe, the store bought pie dough would also work.

I think a crust with a bit of a shine looks really pretty so whether using homemade or store bought pie dough, brushing a little egg wash over it will add a bit more bling.

Breakfast galettes are great for using up leftover meat.  And you can even go meatless if you like.

I do love crispy fried potatoes in the filling.  It adds texture and of course tastes wonderful.

It’s kind of like when a breakfast burrito has fried potatoes in it, to me, all the ingredients seem to taste better.

If you haven’t made homemade pie crust before, a galatte is a great way to practice because it just involves folding over the edges.  Super easy.

So let’s check out the ingredients.

Breakfast-galette

For the Galette:  eggs, milk, ham, spinach, potatoes, onion, Swiss cheese, green onion, Roma tomatoes, canola oil (not pictured), butter (optional), salt, pepper and cooking spray

Pastry-for-galette

For the Pie Dough:  butter (put it in the freezer about 45 minutes before making the pie dough), flour, salt, sugar, lemon juice, and ice water

Here’s how to make it.

For the Pie Dough:

1-add-flour-to-bowl

In a medium-size bowl, add the flour…

2-add-sugar-to-dough

…sugar and…

3-add-salt-to-dough

…salt.

4-grate-butter-for-dough

Using a small-size grater, grate the butter and add it into the bowl.

5-add-water-to-dough

Add the water and…

6-add-lemon-juice-to-dough

…lemon juice.

7-cut-butter-in-pie-dough

Using a pastry cutter or fork,

8-cut-butter-into-dough

cut the butter into the flour mixture.

9-dough-for-pie-crust

Knead the dough a few times and set it on to a large piece of plastic wrap.

10-pie-crust-dough

Wrap the dough in the plastic wrap and chill in the refrigerator for at least 2 hours.

For the Galette:

Preheat the oven to 375 F.

11-cut-potatoes

While the pie dough is chilling, in a medium-size bowl, add the potatoes…

12-chop-onions

13-potatoes-and-onions-in-bowl

…onions…

14-pepper-on-potatoes

…pepper and…

15-salt-on-potatoes

…salt.

16-potatoes-and-onions-in-bowl

Stir until the potatoes and onions are coated with the salt and pepper.

17-add-oil-to-skillet

Heat a medium-size skillet on medium heat and add the canola oil.

18-Fried-potatoes-in-pan

When the oil heats up just a bit, carefully add the potato mixture and stir.

19-Cooking-potatoes-in-pan

As the potatoes cook, gently stir.

20-Frying-potatoes-in-pan

Continue to cook until the potatoes start to brown and get crispy.

21-Fried-potatoes-on-plate

Remove the potatoes from the pan and put them on a paper towel-lined plate. Set aside.

25-pie-dough-for-galette

After the dough has had time to chill, on a large cutting board or rolling surface, sprinkle flour (or lay out a large piece of parchment paper).  Lay the dough on top of the flour (or parchment paper). Lay a large piece of plastic wrap on top of the dough.  With your hands over the plastic wrap, flatten out the dough into a flat disk.

26-roll-pie-dough

With a rolling pin, roll out the dough in the shape of a large circle that will fit into a pie pan plus add another 3 inches to the diameter of the circle.

27-cooking-spray-on-pan

Spray cooking spray in a pie pan.

28-dough-in-pie-pan

Add flour to the rolling pin and loosely roll the pie dough over the rolling pin.  Lay the rolling pin over the pie pan and unroll the pie crust over the pan leaving the extra dough to hang evenly off the sides of the pan.

31-eggs-in-bowl

In a medium-size bowl,

32-whisk-eggs

add the eggs and milk.  Whisk together and transfer the egg mixture to a large pour measuring cup.

30-potatoes-in-pie-dough

In the pie shell, add an even layer of fried potatoes,

33-pour-eggs-in-galette

half of the egg and…

34-add-cheese-to-eggs

…half of the cheese.

22-Browned-ham-in-pan

…as an option, brown the ham in a skillet with a little butter and…

23-Chop-spinach

24-Chop-green-onions

36-egg-in-galette

add the spinach, ham, green onion, the rest of the cheese…

37-egg-in-galette

…then the rest of the egg to the galette.

38-fold-dough-on-galette

Fold the excess dough that’s hanging over the edges of the pan inwards towards the middle of the galette.

39-tomatoes-on-galette

Lay the tomato slices in the middle of the galette.

40-egg-wash

For the egg wash, in a small bowl, add the egg and water. Whisk together and…

41-egg-wash-on-galette

… brush over the folded edges of the pie crust.

1-Egg-and-ham-galette

Bake in a preheated oven until the pie crust turns a golden color and the egg filling is thoroughly cooked (about 50 to 55 minutes).

2-Egg-ham-spinach-galette

Serve while hot or…

6-piece-of-breakfast-galette

 

…store in the refrigerator and…

9-bite-of-egg-ham-potato-galette

…warm each piece in the microwave just before serving…

4-Egg-ham-breakfast-pie

then, enjoy.

10-piece-of-potato-egg-ham-galette

More delish breakfast ideas:
Snickerdoodle Skillet Biscuits
Huevos Rancheros
Breakfast Burrito Pitas
Bacon, Kale and Swiss Cheese Egg Scramble
Blueberry Pancake Whoopie Pies with Ricotta Cheese Frosting

Potato, Ham and Spinach Breakfast Galette

Yield: Serves 5

Prep Time: 20 minutes plus 2 hours inactive time

Cook Time: 55 minutes

Total Time: 3 hours 15 minutes

Ingredients:

For the pie dough:

1-1/4 cups flour
3 teaspoons sugar
1/8 teaspoon salt
8 tablespoons (1 cube) butter, frozen
3 teaspoons lemon juice
¼ cup ice water
2 tablespoons flour (for the rolling surface)
For the Galette:

2 russet potatoes, washed, skin-on, cubed
½ cup chopped onion
4 dashes salt
4 dashes ground black pepper
¼ cup canola oil (amount may vary depending on the size of the skillet)
¾ cup shredded Swiss cheese
6 eggs, beaten (for the galette)
3 tablespoons milk
½ cup chopped spinach
¾ cup ham, cut in small cubes
2 teaspoons butter (optional, for browning the ham)
2 tablespoons chopped green onion
3 slices Roma tomato
Cooking spray
Pie dough
1 egg, beaten (for the egg wash)
1 tablespoon water (for the egg wash)

Directions:

For the Pie Dough:
In a medium-size bowl, add the flour, sugar and salt. Using a small-size grater, grate the frozen butter and add it into the bowl. Add the water and lemon juice. Using a pastry cutter or fork, cut the butter into the flour mixture. Knead the dough a few times and set it on to a large piece of plastic wrap. Wrap the dough in the plastic wrap and chill in the refrigerator for at least 2 hours. After the dough has chilled and just before filling the galette, on a large cutting board or rolling surface, sprinkle flour (or lay out a large piece of parchment paper). Lay the dough on top of the flour (or parchment paper). Lay a large piece of plastic wrap on top of the dough. With your hands over the plastic wrap, flatten out the dough into a flat disk. With a rolling pin, roll out the dough in the shape of a large circle that will fit into a pie pan plus add another 3 inches to the diameter of the circle.

For the Galette:
Preheat the oven to 375 F. While the pie dough is chilling, in a medium-size bowl, add the potatoes, onions, pepper and salt. Stir until the potatoes and onions are coated with the salt and pepper. Heat a medium-size skillet on medium heat and add the canola oil. When the oil heats up just a bit, carefully add the potato mixture and stir. As the potatoes cook, gently stir them. Continue to cook until the potatoes start to brown and get crispy. Remove the potatoes from the pan and put them on a paper towel-lined plate and set aside. As an option, brown the ham in a skillet with a little butter and set aside.

Spray cooking spray in a pie pan. Add flour to the rolling pin and loosely roll the pie dough (that has been rolled into a circle) over the rolling pin. Lay the rolling pin over the pie pan and unroll the pie crust over the pan leaving the extra dough to hang evenly off the sides of the pan. In the pie shell, add the potatoes in an even layer, half of the egg, half of the cheese, spinach, ham, the rest of the cheese and the green onion. Pour in the remaining egg. Fold the excess dough that’s hanging over the edges of the pan inwards towards the middle of the galette. Lay the tomato slices in the middle of the galette. For the egg wash, in a small bowl, add the egg and water. Whisk together and brush over the folded edges of the pie crust. Bake in a preheated oven until the pie crust turns a golden color and the egg filling is thoroughly cooked (about 50 to 55 minutes).

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2 Responses to “Potato Ham and Spinach Breakfast Galette”

  1. Janice — April 21, 2016 @ 9:46 am (#
    1
    )

    I have tried this and it is delicious.

    Reply

    • Nancy — April 30th, 2016 @ 10:11 pm

      Hi Jan, thank you for stopping by!

      Reply

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