Fried Potato, Ham and Spinach Breakfast Pie

This breakfast pie is a crowd pleaser!

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 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 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 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 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.

Let’s check out the ingredients.

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.

For the Breakfast Pie – eggs, milk, ham, spinach, potatoes, onion, Swiss cheese, green onion, Roma tomatoes, canola oil (not pictured), butter (optional), salt, pepper, cooking spray and prepared and chilled pie dough.

Here’s how to make it.

For the Pie Dough:

In a medium-size bowl, add the flour…

…sugar and…

…salt.

Using a small-size grater, grate the 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 a large piece of plastic wrap.

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.

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.

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

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

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.

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.

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.

Spray cooking spray in a 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.  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 an even layer of fried potatoes,

half of the egg and…

…half of the cheese.

Next,

…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.

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

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…

then, enjoy.

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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Print Recipe

Potato, Ham and Spinach Breakfast Pie

This breakfast pie is a crowd pleaser!

Course Breakfast, Main Course
Cuisine American, French
Keyword Breakfast Pie, Pie
Prep Time 20 minutes
Cook Time 55 minutes
(Time for dough to chill) 2 hours
Total Time 3 hours 15 minutes
Servings 5

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:

  1. 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. 
  2. 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. 
  3. 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). 
  4. 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. 
  5. 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):

  1. 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. 

  2. 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. 
  3. Continue to cook until the potatoes start to brown and get crispy.

  4. 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:

  1. Preheat the oven to 375 F. 

  2. 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.

  3. 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).

  4. Filling the Pie Shell - In the pie shell, add the potatoes in an even layer, half of the egg and half of the cheese. 

  5. 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. 

  6. 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).

  7. 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. 

  8. 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). 

  9. Serve while warm or store in the refrigerator and warm each piece in the microwave just before serving.