Easy as Potato Pie {vegetarian & gluten free recipe}

I wrote this Potato Pie post as part of a series for Tasteful Selections Potatoes, which is sponsoring Katie’s Krops, an awesome hunger-focused nonprofit fueled by kid-run gardens, through January 2016 (details below). 

There’s something simultaneously romantic and nostalgic about gathering for a meal while you’re still in your PJ’s.  And with all the eggs, potatoes, cheese, and bread, breakfast is the clearcut best meal of the day.  The problem with breakfast, though, is that most of us are too tired or too hungry to throw together a hearty meal first thing in the morning.  Oftentimes, I circumvent this issue by having a pre-breakfast snack.  Which, since I’m already starving, ends up being the equivalent of a normal-sized breakfast, and ultimately results in me eating two meals worth of food.  And then I have to go for a run when I really just want to curl up on the couch and drink my coffee dangit.

Kale & Onion Potato Pie

Easy breakfasts are key.  I call this easy recipe “Potato Pie” because it has lots of potatoes and it’s shaped like… a pie.  The concept here is simple:  thinly sliced potatoes, eggs, and whatever vegetables or leftovers you have on hand.  Use of a food processor makes quick work of the potato slicing, and using thin-skinned baby potatoes means no peeling is required.  I prepared this version of potato pie with kale, but there are lots of options.  Broccoli, squash, or mushrooms?  Perfect.  Cheese is always welcome.  To keep things light, I used a mix of whole eggs and egg whites, but if you aren’t on the egg white train, just use a dozen eggs.

The key to making a good potato pie is making sure the fillings taste great on their own.  Season them until they’re good enough to eat solo. Then be sure to season the eggs before you combine them with the potato mixture.

potato pie {gluten free vegetarian breakfast recipe via FerventFoodie.com}

Few things beat sharing breakfast with your loved ones, buy you can add a little more love to your meal by purchasing Tasteful Selections potatoes.  Through January 2016, Tasteful Selections is sponsoring Katie’s Krops, a non-profit organization that donates crops from youth-run gardens to help feed people in need by donating a portion of the profits from specially marked bags of Tasteful Selections’ Ruby Sensation and Honey Gold Potatoes.  So pick up a sack of their potatoes and give this Kale and Onion Potato Pie recipe a try!  If you’re interested in learning more about Katie’s Krops, check out this video.

potato pie gluten free vegetarian breakfast recipe via ferventfoodie.com

Kale & Onion Potato Pie Recipe

(serves 6)

  • 1 tbsp butter
  • 1 pound baby potatoes, thinly sliced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 5 ounces of kale, ribs removed and roughly chopped
  • 6 eggs
  • 1 cup egg whites
  • Salt
  • Pepper

Preheat oven to 350 degrees.

In a large oven-safe skillet, melt the butter over medium-high heat.  Once bubbly, add the onion, season with salt and pepper, and sauté for several minutes until the onions begin to soften.  Add the potatoes and stir to distribute the onions and butter, season with salt and pepper.  Cover the skillet, reduce heat to medium, and cook until potatoes are almost fork tender (about 10-15 minutes).  Remove the lid, add garlic, and sauté for one minute.  Add the kale, stir to combine, and cook until the kale wilts.  Taste and adjust seasoning as needed.

Meanwhile, in a large bowl, add the eggs and egg whites, season with salt and pepper, and whisk to combine.  Add eggs to the sauté pan and use a spatula to evenly distribute.  Cook until the edges begin to set, then transfer the skillet to the oven.  Bake for 10-15 minutes, until the eggs are nearly set.  Remove skillet.  Turn oven to broil.  Broil potato pie for 1-5 minutes, until the top of the pie is firm.

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