Best 3 Potato Egg Pie Recipes

Potato egg pie is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and eggs, and it can be customized to suit your own taste. Whether you like your pie simple or loaded with cheese, vegetables, or meat, there is a recipe out there for you. In this article, we will explore some of the best potato egg pie recipes, so you can find the perfect one to satisfy your cravings.

Here are our top 3 tried and tested recipes!

EGG, POTATO, AND PROSCIUTTO PIE

Egg, Potato, and Prosciutto Pie image

Provided by Maggie Ruggiero

Categories Egg Onion Potato Breakfast Brunch Bake Easter Prosciutto Potluck Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings (breakfast or brunch)

Number Of Ingredients 6

Ingredients

1 (1-pound) package frozen puff pastry, thawed
2 medium onions, finely chopped (2 cups)
1 1/2 tablespoons olive oil
4 to 5 ounces thinly sliced prosciutto
1 large boiling potato (10 to 12 ounces)
12 large eggs

Steps:

Put a baking sheet in middle of oven and preheat oven to 375°F.
If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
Bake until pastry is golden brown and puffed, 50 to 60 minutes.

POTATO EGG PIE

Potato Egg Pie image

I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a "back-up" dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure.

Provided by BothFex

Categories Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon fresh pepper
1/2 cup milk
3 cups seasoned mashed potatoes
4 hardboiled egg, sliced
2 tablespoons crisp bacon, crumbled (pleeze! the recipe calls for 2 T. but we often add more... well... MUCH more. So add bacon to taste.)
2 tablespoons minced parsley
1/4 cup cheddar cheese, grated
2 tablespoons milk

Steps:

Preheat oven to 400*.
Over medium heat melt butter then blend in flour, salt and pepper.
Slowly mix in milk, stirring continually until mixture is thick and bubbly.
Remove from heat- set aside.
Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
Into the shell layer eggs, bacon, parsley, cheese and white sauce.
Cover with remaining potatoes.
Brush the top of the pie with 2 tablespoons of milk.
Bake for 20 minutes or until top is browned.

POTATO AND EGG BRUNCH PIE

Potato and Egg Brunch Pie image

A yummy breakfast or brunch made and baked in your cast iron skillet or casserole dish. Very easy recipe check out the ingredients: the eggs, potatoes,bacon and cheese can be prepared the night before,if desired;and kept in the refrigerator until needed.

Provided by Pat Duran

Categories Meat Breakfast

Time 45m

Number Of Ingredients 9

Ingredients

6 large hard boiled eggs or scrambled soft
5 medium potatoes, peeled and boiled
1 Tbsp butter
1/4 c cooked bacon, chopped
1 c grated colby cheese
to taste salt and pepper
1 1/4 c dairy sour cream
2 ripe roma tomatoes, diced
1 Tbsp fresh chives, chopped

Steps:

1. Heat oven to 350^. Spread the butter in the skillet or casserole dish sides and bottom or use non-stick butter spray.
2. Layer potato slices in bottom of skillet then, then a layer of sliced eggs. Sprinkle bacon over all,now sprinkle the cheese over and salt and pepper.
3. Spread the sour cream over top and then garnish with the diced tomato and chives. Bake in the oven for 15 to 20 minutes. For brunch serve with some toast or crusty bread and a crispy salad or wilted lettuce salad.
4. NOTE: Leftover scrambled eggs, sausage,ham or other meats may be used. Also you can use your favorite cheese and type of tomato. Enjoy!

Tips:

For the perfect crust, use a combination of butter and shortening. This will give the crust a flaky and tender texture.
Be sure to chill the dough before rolling it out. This will help prevent the dough from shrinking in the oven.
If you don't have a pie plate, you can use a 9-inch cast iron skillet.
To prevent the eggs from curdling, temper them by slowly whisking them into the hot milk mixture.
Don't overfill the pie crust. The filling should come up to about 1/2 inch from the top of the crust.
Bake the pie in a preheated oven. This will help the crust cook evenly.
Let the pie cool for at least 15 minutes before serving. This will allow the filling to set.

Conclusion:

Potato egg pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. With its creamy filling and flaky crust, it's sure to be a hit with everyone at the table. So next time you're looking for a comforting and satisfying meal, give potato egg pie a try. You won't be disappointed!

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