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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

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.