Six Ingredient Sausage Potato Pie

This sausage potato pie brings together a handful of simple ingredients for a comforting meal that always disappears fast from my table It is easy enough for a weeknight but impressive enough for a casual brunch with friends

When I first tested this recipe I doubled it for a weekend gathering and not a crumb was left on any plate It is now our go to for busy mornings or a cozy breakfast for dinner

Ingredients

• Ground sausage: adds savory rich flavor choose a variety you love for either mild or spicy character
• Eggs: provide binding and create a creamy custard choose large fresh eggs for best texture
• Milk: brings moisture and helps the eggs blend together use whole milk for extra richness
• Herbes de Provence: delivers layered aroma and subtle floral notes try to find a blend with lavender for a hint of uniqueness
• Raw shredded potatoes or refrigerated hashbrowns: form a crispy hearty base look for potatoes that are firm with no green patches
• Shredded cheese: melts into gooey pockets and a golden top Gruyère is ideal for its nutty flavor but sharp cheddar works too
• Shredded kale: brings a boost of green veggie goodness massage it first to soften or swap for spinach or leave out for picky eaters

Step-by-Step Instructions

Brown the Sausage:

Start by cooking the sausage over medium heat in a skillet Break it up with a spoon and keep stirring until it loses its pink color and turns lightly golden on the edges Transfer to a plate to cool so it does not cook the eggs in the next step

Whisk the Wet Ingredients:

Crack your eggs into a large mixing bowl and pour in the milk Sprinkle in the herbes de provence plus salt and pepper Now whisk vigorously until the mixture is frothy and everything is well combined

Combine with the Fillings:

Add the raw shredded potatoes most of the cheese the cooled sausage and the kale to the egg mixture Fold together gently with a spatula until everything looks evenly coated

Assemble in the Pan:

Line a pie pan with parchment to prevent sticking Scoop the potato and egg mixture into the pan and spread it out evenly Top with the last of your shredded cheese for extra browning

Bake in Two Stages:

Cover loosely with foil then bake at 350 degrees for about 30 minutes You are looking for the center to be set with just a slight jiggle Remove the foil crank the oven to 400 or 450 and let it finish baking until the top is golden and bubbly about 10 more minutes

Rest and Serve:

Let the pie stand for at least 10 minutes before slicing This allows any excess moisture to absorb back in making for tidy wedges that hold together beautifully

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My favorite part is how the Gruyère cheese creates a crispy golden layer on top My kids always fight over the crunchy corner pieces and it reminds me of after school snacks when my mom would pile cheese over potatoes

Storage Tips

Let leftover pie cool to room temperature Slice into portions and store in airtight containers in the fridge for up to four days If you want to freeze it double wrap individual slices in plastic or foil and store for up to two months Reheat in the microwave or oven until piping hot

Ingredient Substitutions

Swap kale for spinach swiss chard or even broccoli florets For the cheese any good melting cheese like mozzarella Monterey Jack or white cheddar would fit well Turkey or plant based sausage brings a lighter twist and oat milk works for a dairy alternative

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Serving Suggestions

Serve with a green salad or fresh fruit for brunch or add a simple soup or roasted veggies if making this for dinner A dollop of sour cream or Greek yogurt is also delicious on top

Cultural and Historical Context

This style of savory pie is inspired by European classics where humble pantry ingredients were baked into satisfying meals Hashbrown pies are especially loved in the American Midwest as hearty all in one dishes perfect for feeding families through chilly months

Frequently Asked Questions

→ Can I substitute kale with another vegetable?

Yes, spinach, Swiss chard, or bell peppers can be used in place of kale, or it can be omitted entirely.

→ Which cheese works best in this pie?

Gruyère offers great melt and flavor, but cheddar, mozzarella, or a cheese blend also work well.

→ Do I need to cook the potatoes before assembling?

No, use shredded raw potatoes or uncooked hash browns; they'll bake perfectly within the mixture.

→ How do I store leftovers?

Keep slices in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

→ Can I make this dish ahead of time?

Yes, assemble and bake the pie, then let it cool and refrigerate. Reheat slices as needed for easy meals.