A super hearty potato pie for breakfast, lunch, or dinner.
We served this with toast and fruit on the side. A juicy honeydew melon would be the perfect addition. For breakfast, baking this in a 9″ square pan will yield 9 servings.
| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Passive Time | 10 minutes |
| Servings |
slices
|
Ingredients
- 1 pound bacon cooked
- 1 pound hash browns or fried potatoes
- 1 bunch kale stalks removed, chopped
- 1 leek large, chopped
- 2 cups spicy cheese grated - cheddar, monterey jack, etc
- 6 eggs large
- 1 tsp red pepper flakes
- 9 slices melon honeydew, cantaloupe, watermelon, etc
Ingredients
|
|
Instructions
- Preheat oven to 350.
- Cook bacon until crisp. Remove from pan and crumble. Leave 2 tablespoons bacon fat in pan, drain remainder.
- Wash kale and leek. Strip kale from stalks and chop into small pieces. Cut dark green and root from leek, slice into thin rounds. Saute quickly in bacon fat, about 3-4 minutes.
- Assemble ingredients in a bowl: hash browns or fried potatoes, kale & leek, cheese, eggs, and red pepper flakes.
- Line baking dish with parchment (this makes it much easier to get out after baking). Spread mixture evenly into baking dish.
- Bake approximately 1 hour, until edges are crispy. Remove from oven, let sit 5 minutes. Remove pie from dish using parchment paper to lift out. Cut into serving sizes. Plate with hearty toast and melon.
Recipe Notes
Perfect for brunch or dinner. Makes great leftovers, too!
Looking for more breakfast ideas? Start here with our guests' favorite recipes.
Share this Recipe