This breakfast pie is a crowd pleaser.

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie

This is kind of a cross between a breakfast pie and a galette.

It’s a pie because it’s in a pie pan but the crust edges are folded in towards the middle like a galette.

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 just fine.

I think a crust with a little 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 pies, or 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’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 galette is a great way to practice because it just involves folding over the edges of the pie dough…no crimping or decorative pie dough edges are needed.  Super easy.

Although the edges of the top crust in this recipe are folded inwards similar to that of a galette, a true galette is made free form and without a tart or pie pan; here is a delicious example Mango Blueberry and Ginger Galette.

Here are more pie recipes you may like “Blackberry and Lemon Mason Jar Lid Pies“, “Layered Cherry Cheese Pie in a Glass” and “No-Bake Cherry Cheese Pie“.

Let’s check out the ingredients.

Pastry Crust ingredients with rolling pin

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.

The pie dough needs to chill for 2 hours before making the breakfast pie

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie ingredients

For the Breakfast Pie – eggs, milk, ham, spinach, potatoes, onion, Swiss cheese, green onion, Roma tomatoes, canola oil, butter (optional), salt, pepper, cooking spray and prepared and chilled pie dough

A printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pie Dough:

Add flour to bowl

In a medium-size bowl, add the flour…

Add sugar to bowl with flour

…sugar and…

Add salt to flour in bowl

…salt.

Shred frozen stick of butter with grater in bowl

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

Add water to shredded butter in bowl

Add the water and…

Squeeze lemon juice in bowl with shredded butter

…lemon juice.

Cut butter with flour in bowl

Using a pastry cutter or fork,

Cut butter with flour in bowl

cut the butter into the flour mixture.

Dough for pie crust on plastic wrap on plate

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

Wrap pie dough with plastic wrap on plate

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

For the Fried Potatoes:

Make this while the pie dough is chilling.

Cut potatoes on cutting board with knife

In a medium-size bowl, add the potatoes…

Chopped onions on cutting board with knife

Cut potatoes with onion in bowl with spoon

…onions…

Add pepper on cut potatoes and onions in bowl

…pepper and…

Add salt on cut potatoes in bowl with spoon

…salt.

Seasoned cut potatoes and onions in bowl

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

Pour canola oil in skillet on stove top

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

Fry potatoes and onions in skillet with oil

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

Fry potaoes and onions in pan with oil

As the potatoes cook, gently stir.

Fry potatoes and onions in pan with oil

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

Fried potatoes on plate with paper towel

Transfer the potatoes from the pan to a paper towel-lined plate. Set aside.

Browned cubes of ham in iron skillet with spoon

As an option, brown the chopped ham in a skillet with a little butter ahead of time. 

Browning the ham adds a little more flavor similar to caramelization and gives the chopped ham a nice color.

But this is by no means a requirement for the dish.

For the Breakfast Pie:

Preheat the oven to 375 F.

Pie dough on cutting board with rolling pin

Forming the Dough – 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.

Roll pie dough with rolling pin on cutting board

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.

Cooking spray on metal pie pan

Spray cooking spray in a pie pan.

Lay pie dough on top of metal pie pan with rolling pin

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.  Set aside.

Eggs and milk in bowl with whisk

For the Eggs – In a medium-size bowl,

Beaten eggs and milk in bowl with whisk

add the eggs and milk.

Whisk together and transfer the egg mixture to a large pouring measuring cup (for easy and even pouring over the filling ingredients).

Fried potatoes and onions on pie dough in pan

Filling the Pie Shell – In the pie shell, add an even layer of fried potatoes,

Pour beaten eggs on fried potatoes in pie crust

half of the egg and…

Add shredded cheese on egg and potatoes in pie crust

…half of the cheese.

Chopped spinach on cutting board with knife

Next,

Chopped green onions on cutting board with knife

Pour beaten eggs over breakfast pie ingredients in pan

…add an even layer of chopped ham, spinach, green onion, and the rest of the cheese.

Evenly over the top, pour in the remaining egg.

Breakfast ingredients on pie crust in pan

Fold dough over breakfast ingredients in pie pan

For the Crust Edges – Fold the excess dough that’s hanging over the edges of the pan inwards towards the middle of the pie.

Sliced tomatoes on top of breakfast pie in pan

Lay slices of tomato in the middle of the pie (looks so pretty after it bakes).

Beaten eggs and water (egg wash) in bowl with brush

For the Egg Wash – in a small bowl, add the egg and water.

Whisk together and…

Brush egg wash on pie crust in pan

…brush over the folded edges of the pie crust.

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie in pan

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).

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie in pan

Serve while warm or…

Piece of Pie with Fried Potato, Ham, Spinach, Egg and Cheese on plate

…store in the refrigerator and…

Bite of Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie on plate

…warm each piece in the microwave just before serving…

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie in pan

then, enjoy.

Fried Potato, Ham, Spinach, Egg and Cheese Breakast Pie on plate

Thank you so much for stopping by CCC!

More Breakfast Recipes You May Like:

Snickerdoodle Skillet Biscuits

Huevos Rancheros

Yogurt Berry Pancake Rolls

Bacon, Kale and Swiss Cheese Egg Scramble

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Potato Ham and Egg Breakfast Pie

Fried Potato, Ham and Spinach Breakfast Pie

This breakfast pie is a crowd pleaser!
5 from 1 vote
Print Recipe Pin Recipe Leave a Review
Yield: 5
Prep: 20 minutes
Cook: 55 minutes
(Time for dough to chill): 2 hours
Total: 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 Breakfast Pie:

  • 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 pie)
  • 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

Instructions

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 pie, 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 Fried Potatoes (make 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.

For the Breakfast Pie:

  • Preheat the oven to 375 F. 
  • Forming the Dough - 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.  Set aside.
  • For the Eggs - In a medium-size bowl, add the eggs and milk.  Whisk together and transfer the egg mixture to a large pouring measuring cup (for easy and even pouring over the filling ingredients).
  • Filling the Pie Shell - In the pie shell, add the potatoes in an even layer, half of the egg and half of the cheese. 
  • Then add an even layer of chopped ham, spinach, green onion, the rest of the cheese.  Evenly over the top, pour in the remaining egg. 
  • For the Crust Edges - Fold the excess dough that’s hanging over the edges of the pan inwards towards the middle.  Lay slices of tomato in the middle of the pie (looks so pretty after it bakes).
  • 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). 
  • Serve while warm or store in the refrigerator and warm each piece in the microwave just before serving.
Author: [email protected]
Course: Breakfast, Main Course
Cuisine: American, French
Keyword: Breakfast Pie, Pie