Dear Sausage, Potatoes, Eggs, and Cheese and that bake into something magical, ♡♡♡♡♡♡♡♡♡♡♡♡♡.
Friends, meet Six Ingredient Sausage Potato Pie. This beauty is sort of like an egg bake in the most delicious of all the ways, except 1) no bread, 2) no soaking overnight, 3) no cheese. *rolls on ground laughing* oh my gosh, that would be sooo funny.
But this is also like a pie because when you bake things in circle pans, even without a crust, then you can call them pie and life is more fun. PIE!
This very savory, very nummy Sausage Potato Pie has been THE SINGLE REASON I’ve been getting out of my warm, fluffy bed to brave our mean, cold, hardwood floors in the morning these last few weeks. And I wish I was kidding, but no. Gruyère cheese has me.
The fact that I like to eat this in the morning is actually saying a lot since savory breakfast and I don’t normally get along. This Sausage Potato Pie is my one exception. This and a few other things I can think of off the top of my head. Like that luscious avocado toast with poached eggs and, errr, well, lemme think.
Yeaaah – I think that about sums up my savory breakfast portfolio.
See the splashes of green up in that there Sausage Potato Pie? That’s kale. I know, I went there. Two reasons: 1) sometimes I just like to remind myself that there is vibrant plant life somewhere in the world, like, places that are growing green things that are alive and not frozen rock solid and completely buried in snow, and 2) five days of Thanksgiving leftovers. Five. That’s 1-2-3-4-5. So everyone just calm down. You can add the kale if you want it, or you can skip the kale, or you can stop debating it and just go get yourself a slice of that salty, savory heaven right this very second.
The first time I made this was when my friend and former co-worker Jakky (who is often seen here in the comments section as Jammy) came over for a little brunching one Saturday morning.
As these things usually go in my world, I was rushing around like a fool to “get brunch ready” because Bjork and I had taken our sweet time getting a coffee earlier that morning and then I realized 15 minutes before she came that I a) was not presentable in any sort of public fashion, and b) needed to go to the grocery store because I had, uhhmm, let’s see, NOTHING in the fridge.
So then “get brunch ready” became “get home from the grocery store before Jakky arrives to your house and finds it locked with no one there.” And it’s convenient that this all makes for a good story, but friends, this is my actual life. The struggle to act like an adult is real. Thankfully Jakky got a tiny bit lost, which is code for her saying, I came to your door and you weren’t there so I drove around and pretended to be lost so you wouldn’t feel bad about being irresponsibly late. My saintly friend Jakky.
But that’s the thing. When you know you’re having someone over who is like that – someone who will sit at your counter and shred your cheese and talk with you as you whip together a six ingredient Sausage Potato Pie and not judge your procrastinatory self even if you don’t have the groceries put away just yet – then you can be a little late and it will all be okay. It’s a twisted sort of reasoning that happens up there in my brain.
Even though this came together on a whim in the eleventh hour of our brunch that day, it could not have been more perfect. I was sort of taken aback by how much I liked it, being that I had just sort of scrapped everything together in an attempt to host a semi-presentable and very casual brunch.
It was so delicious without needing more than a few minutes of prep. No deep concentration required. And maybe you saw this coming, but it is now a daily brunch staple for us, because Minnesota is cold and we need warm, wintery food, and because the leftovers from this are cash money. Hard to believe, but Bjork is in love with it possibly even a little more than I am.
And KALE! so we’re basically the healthiest people alive right now. *flexing arm emoji*
Six ingredients, simple prep, totally adaptable, so so savory, warming, and delicious.
You and your winter self will love it something fierce.
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Six Ingredient Sausage Potato Pie
- Total Time: 45 minutes
- Yield: 6–8 (nutrition info is for 1 of 8 servings) 1x
Description
This Six Ingredient Sausage Potato Pie is a simple way to make a hearty, homemade brunch. Savory and easily adaptable to whatever you hand on hand.
Ingredients
- 12 ounces ground sausage
- 6–8 eggs
- 1/2 cup milk
- 1 1/2 teaspoons Herbes de Provence
- salt and pepper to taste
- 1 pound raw shredded potatoes (shred your own potatoes or just buy refrigerated uncooked hashbrowns)
- 1 cup shredded cheese (I used Gruyère and highly recommend it)
- 2 cups shredded kale (you can sub other veggies or just omit it for an equally delicious combo)
Instructions
- Preheat the oven to 350 degrees. Line a pie pan with parchment paper.
- Brown the sausage until completely cooked and crumbled. Remove from heat and let cool slightly.
- Whisk the eggs, milk, herbes de provence, and salt and pepper.
- Add the hash browns, 2/3 cup cheese, kale, and sausage from step one. Mix until combined.
- Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set (bake longer if you’re using shredded potatoes – hash browns will bake faster). Remove foil, turn heat to 400 or 450, and bake an additional 10 minutes until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.
Notes
I used 6 eggs in this particular version but I’ve used as many as 8 before. If you want more of a sturdy, almost fritatta-like texture, go for 8. Otherwise 6 should be enough!
Be aware that the veggies will weep moisture, so you may have a little extra moisture in the bottom of the pan and that’s normal. If you don’t want that, then I would suggest omitting the kale or any other veggies.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast
- Cuisine: American
Keywords: sausage potato pie, brunch potato pie, brunch pie
PSSST! Don’t forget – the Food Blogger Pro sale is still going on, and as of this post, we still have 11 discounted memberships with free plugin bonuses still available. Eleven! That’s it. We sold almost 60 yesterday so make sure to get on it right away this morning if you still wanted to get in on that deal!
Oh and one more thing – do you think I should make this sausage potato pie for breakfast right at this very moment on this very morning? OKAY ME TOO.
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I’m not sure who all has tried making this, but using a pie pan is crazy. The quantity would NEVER fit in mine, so use a 9×13 pan instead. Parchment paper is also silly and using non-stick cooking spray to line the pan is so much easier. Also, highly recommend using 8 eggs for the amount of hashbrowns and sausage. Frozen hashbrowns work fine, they don’t need to be thawed. And bake for 1 hour at 350 before turning the oven up to 400 for 10 min at the end. Good luck people.
This was just so-so for us. I followed the recipe almost exactly, but used vegan sausage (we’re vegetarian) and left out the kale in favor of a green salad on the side. I felt that the hashbrowns still had a fairly raw texture after baking.
Yum! This was so easy and tasty! I think next time I might add a few dashes of hot sauce and will try it with feta! Thanks for such an easy weeknight crowd pleasing recipe 🙂
Have you tried this as a freezer meal?
We haven’t tried this one as a freezer meal yet!
Is the sausage breakfast sausage or Italian sweet/hot sausage?
Either will work, but we’d recommend breakfast sausage!
This was sooo tasty! I didn’t have Herbes de Provence so I subbed 1/2 tsp of each oregano, thyme, and sage. Excellent leftover too!
Third recipe that we tried this week. We don’t do kale but I wanted some veggie goodness so added a bag of broccoli slaw it was great. Used honey garlic sausage from Costco. Interesting thing was I refrigerated the left overs and my husband ate for lunch the next two days he said it actually tasted even better! There is a lot of fluid from the potatoes even though I squeezed out a lot of it out I was thinking of maybe to sauté the potatoes to help cook off some of the liquid. Overall a hit and easy to come together quickly!
Would this work with shredded cabbage instead of kale?
We think that’d work!
I can’t wait to make this for my work brunch potluck!! Do you think this would be okay to cook in a slow cooker? Thanks! LOVE all of your recipes!
Hi! We haven’t tested this recipe in the slow cooker, so it’s hard to say! It may work, but the potatoes could become a bit mushy.
Thank you for this! It’s not often that I make something that everyone loves, compliments and asks for second helpings! A very rare occurrence, but one which makes my day, so thank you for sharing this recipe! I used white cabbage, as I had no kale, but it was the only change. Thumbs up!
This is delish. I am eating it right now. It’s a hit with my husband too. The amount is perfect. The proportion of potatoes and sausage is just right. I used spinach instead of kale. I used three cups tightly packed. I ran it through my food chopper and it ground down to about a third of a cup. Nice way to add some veggies but it doesn’t overwhelm the dish. I only used four eggs as I didn’t want it too eggy for a dinner dish. Do the six eggs absorb? I didn’t want it too frittata like.
Yes, the six eggs absorb into the dish well!
I have made this many times. It’s simple and tastes great. In a pinch I’ve used diced frozen hash browns. Freshly shredded Parmesan is also a good substitute.
I used two medium russets from a bag, pricked the skin in a few places and cooked them whole for 5 minutes in the Instant Pot with a natural (10 minutes) release. I then chilled them and grated them for the hash browns. More work, but if you don’t mind that they’re faster cooking than raw grated potatoes and cheaper than store bought shredded potatoes
Thanks for the tip, Kate! 🙂
Your post is great and engaging, the content is very practical, and gets people’s attention. Thank you for sharing.
Made this with the 8 eggs. Never really “set” – The shredded potatoes and sausage were still very ‘lose’ and falling apart. And absolutely TONS of liquid all throughout – baked extra 20 mins, made no change.
Hi Will, we’re sorry to hear this didn’t turn out for you. Thanks for sharing this feedback!
Made this for dinner last night (used extra spinach and veggie sausage) and family LOVED it. Funny how something with so few ingredients made such an impact. Will try with sweet potato next time. Thank you!
I was just turned on to this recipe from a friend. I make it once a week and mostly hoard it to myself. ITS AMAZING! I started adding sautéed mushrooms in addition to kale. Yum yum yum.
This was incredible. We’re gonna make a version of this for every cuisine now. Chorizo with paprika and chili pepper?!
Making this tonight! Love how healthy and delicious it sounds all in the same dish!
I’m using this as a base recipe! I’m excited to see how it will turn out! Intread of kale I am trying to use shredded zucchini and chopped muchrooms. I made a home made Italian sausage for it and used parmesan cheese. It looks and smells very promising. Thanks for this great idea!
This was delicious, I made it last night for dinner as a first trial and my partner and I both loved it. He said he preferred it as a brunch meal, which is exactly what its purpose is haha! It is unlike anything I’ve ever eaten or made before, texture-wise, but that is such a good thing.
Have you ever put together and then froze it for later?
Do you use Italian sausage or breakfast sausage in this? Thanks!
I’d use breakfast sausage! 🙂
Love the recipes- minus the meat
Hi l have not tried the the six ingredients recipe with the kale yet but l have a question first you see l have high cholesterol and l have to watch my eggs intake thats just a little to much eggs can l use eggs whites instead and also if l dont have parchment paper can l use aluminum foil instead or a aluminum pan ok thank you
We haven’t tried it with all egg whites so can’t really say! We like to use parchment paper so it doesn’t stick – it may stick a little to the aluminum foil.