This Breakfast Hash Pie came about when my son was wanting me to make hash browns and I couldn’t be bothered frying them individually. So, I came up with this ‘lazy’ version of a brekkie hash.
We also have many mornings we have less than 20 minutes to eat and get out the door. So make ahead brekkie’s are an essential part of my ‘eating well’ routine. The best thing about my Breakfast Hash Pie, is I can make it the night before, portion and re-heat the next morning when we are short on time.
Why everyone needs a proper brekkie
In my many years consulting as a naturopath and assessing patients diets, the one meal where many people struggled (nutritionally), was breakfast. I found that so many people were searching for more energy, productivity and better general health; spending large sums of money on supplements and searching for the ‘magic bullet,’ but also neglecting the one meal that could improve both their short and long-term health.
Those patients that took my advice and changed their ways reported at follow-up consults that since eating a nourishing breakfast, they snacked less and found it easier to make healthier food choices right throughout the day. They had better concentration, a happier mood and more energy to exercise. They also had the motivation to prepare a healthy dinner in the evening.
In my professional opinion, if you want to improve your overall health and wellbeing, start the day right with a nourishing breakfast. If you’re after more make ahead breakfast inspiration you can’t go past my ebook ‘Rise and Shine – A Well Nourished Breakfast’ – 25 delicious, easy and versatile recipes that each take 5-10 minutes to make – yes, in the real world! Find out more HERE.
Health benefits of this breakfast pie
Packed with protein from eggs and bacon (approx. 26g per serve), this breakfast pie will keep you full and satisfied. The potatoes or sweet potatoes provide a good source of energy and fibre (approx. 6g per serve) while the spinach adds a boost of vitamins and antioxidants. You can even load it up with extra veggies for an extra nutrient hit.
Ingredients
This breakfast hash pie is made with simple ingredients like potatoes, large eggs, bacon, spinach, and cheddar cheese. The base of grated potatoes gives it a hearty texture, while the eggs hold everything together, creating a deliciously fluffy filling. You can also switch up the ingredients based on what you have on hand.
Instructions to make a healthy brekkie pie
To make this breakfast pie, start by grating the potatoes and stir them together with the diced onion in your pie dish (or a baking dish). Spread the mixture into a greased baking dish, then whisk together the eggs, salt, and pepper, and pour the egg mixture over the potato mixture. Top with slices bacon, spinach, and shredded cheddar cheese, then bake in a preheated oven until golden and set. It’s that easy!
Serving suggestions and how to store
Serve this breakfast hash pie with a simple green salad and a dollop of tomato chutney for a well-rounded meal. Leftovers can be stored in the refrigerator in an airtight container for a few days or frozen for longer storage. Simply reheat in a low oven when ready to eat.
Vary this to suit your dietary needs
For a dairy-free version, swap the cheese with a mix of ground macadamia nuts, nutritional yeast, and sea salt, and grease the dish with olive oil. If you’re vegetarian, skip the bacon and add strips of red capsicum and smoked paprika for a smoky flavor. You can also bulk it up with more veggies like broccoli, zucchini, or grated carrot for an extra boost.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian) and to bump up the veggies too.
Ingredients
- 3 potato/s (large) or sweet potatoes, peeled and grated
- 1 tbsp butter or olive oil -for greasing dish
- 1 red onion/s (small) finely diced
- 10 egg/s
- ½ tsp sea salt - or to taste
- ground black pepper -to taste
- 4 rasher/s bacon -short cut
- 30 g baby spinach -approx. (1 cup) or English spinach
- 125 g mature cheddar cheese (1 cup) grated
Serve
- Salad (to serve)
Method
- Preheat your oven to 200ºC /390ºF (fan-forced).
- Grate the potato and wring it in a clean cloth to remove the moisture.
- Grease a baking dish (26 x 18cm approx.) with butter or olive oil and place the grated potato and red onion in it, tossing to roughly combine.
- In a jug or blender beat the eggs and seasoning.
- Pour over the potato onion mix to cover.
- Place the bacon on top, followed by the baby spinach and cheese.
- Bake in the oven for 30-40 minutes or until the egg is set.
- Slice and serve.
Thermomix method
- Preheat your oven to 200ºC /390ºF (fan-forced).
- Grease your baking dish.
- Grate the cheese, 20 seconds, speed 6. Set aside.
- Now roughly chop and then grate the potato, taking care not to over process it. 3 seconds, speed 8. Check the consistency and wring well (you can use the steamer basket for this).
- Chop the onion, 3 seconds, speed 6.
- Add the potato and onion to the baking dish and toss to mix.
- Blend the eggs and seasoning 20 second, speed 4.
- Assemble from point 5 in the regular method.
Serve
- Serve with a leafy green salad and a nice tomato chutney.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store leftovers in an airtight container in the fridge. Can also be frozen.
Variations
Dairy-free
Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. Grease dish with olive oil.Vegetarian
Simply omit the bacon. I like layering strips of red capsicum and a sprinkle of smoked paprika...it adds a lovely 'smokey' flavour.Add more veggies
You can also add in florets of broccoli or grated carrot or zucchini (wring out the moisture) in with the egg/ potato layer.Onion-free
Replace the onion with a small bulb of finely diced fennel.Lunchbox slice
Leftovers are great in the lunchbox.I'd love to hear how you enjoy this brekkie pie...post a comment and rate the recipe below.
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Penny says
Yum – just made this – amazing ?
Georgia Harding says
Oh yay – thrilled you enjoyed it and thanks so much for your feedback Penny G x
Brigitte says
This looks rather good.
Sarah says
Thanks for another great recipe Georgia! The whole family loved it and it was quick to whip up on Sunday night for Monday’s breakfast. I can’t wait to experiment with the variations you have suggested.
Georgia Harding says
Yay – so glad you enjoyed it Sarah. Cheers for the feedback and the 5 ?s G x
Megan says
This was a hit for a hungry crowd of visiting relatives. Tasty and quick to whip up! Thank you
Georgia Harding says
Oh yay – so thrilled they enjoyed it. It’s a great dish for a crowd for sure. Cheers for taking the time to comment and the 5? rating too G x
Gina says
This is so tasty, absolutely love it, Georgia! Definitely making this again & again, plus it makes a nice big amount. Lovely cold the next day?… I appreciate your recipes with the Thermomix conversion – thank you so very much, you’re a gem x
Georgia Harding says
Ah brilliant Gina, so happy to help. Thanks for your comment and the 5?s, Georgia
Kristeena says
The perfect recipe for a Sunday brunch -didn’t have any spinach to hand, so I just went with the veges that I had -1 sweet potato, carrot and broccoli, plus some thyme, for flavour instead of chutney, (which my food intolerances prevent me from having,) and it was a real hit. Bonus… It sustained me all day without feeling peckish. Your recipes are definitely my favourite source of inspiration Georgia.
Georgia Harding says
So glad you enjoyed it Kristeena. It’s such a versatile recipe, love your improvisations, thanks for sharing. Georgia x
Danielle says
Hi Georgia
I can’t wait to try this at the weekend. I’m in the U.K. and have been following you on Insta for a while now and really enjoying making some of your amazing recipes.
Please can you advise what ‘short cut’ bacon is please?
Thanks so much
Danielle
Georgia Harding says
Hi Danielle, so glad you’re enjoying them. So shortcut is just a small rasher of bacon. Normally it is about 30-40cm in length, shortcut is about half that length. You cant go wrong with this, use whatever you have handy to you. Enjoy G x
Jessica Denholm says
I think this one is hubby’s favourite. He has also perfected our grating method, and saves all the fingers by using the processor. Sweet potato is done first and wrung out separately, as it has less liquid in it to start with. Regular potato processed second. His “wringing” procedure is now squeezing it over the sink, rather than only squeezing it into other tea towels. But our BEST TIP is to put the spinach underneath the bacon! Now our kids barely fuss about it, whereas the first time they were having trouble to see past it to the bacon. We also add more spinach as it is hidden 😀
Georgia Harding says
I LOVE it, so many great tips, I really appreciate you sharing them Jessica G x
Jane Reeves says
Tonight’s dinner. Delicious! I followed Jessica’s recommendation above and put the spinach under the bacon. I also added grated zucchini because I was a potato short. Both worked really well. Thanks for yet another excellent recipe Georgia 🙂
Georgia Harding says
Brilliant, love your improvisations too Jane. So glad you enjoyed it G x
Cass says
How many servings would this be for please?
Georgia Harding says
6 Cass (obviously depending on your appetite). The servings are always just above the main recipe FYI G x
Joanna Rogers says
Just made this with my daughter after asking her to choose something she will be happy to try for brekky. So absolutely delicious! Would this be ok to slice and freeze for easy to grab breakfasts? Thanks for another amazing recipe Georgia x
Georgia Harding says
You’re welcome. It should be just fine to freeze. I have actually reheated this in the sandwich press before (from the fridge) G x
Erin says
This was really delicious, I found that I couldn’t get enough liquid from the potatoes. Maybe next time I’ll do it batches. The flavours were great though.
Georgia Harding says
Glad you enjoyed it Erin. Yes some varieties can be tougher to wring out. Smaller amounts will do the trick G x
Deb says
Just made this after seeing you make it on Sunrise. Damn delicious. Will be a keeper for sure. Thankyou 🙂
Well Nourished Team says
So glad you loved this recipe Deb 🙂
Kim says
Hi anyway to make it dairy free? Thanks
Well Nourished Team says
Hi Kim,
Replace the cheese with ¼ cup macadamia nuts ground up with ¼ cup nutritional yeast and a good pinch sea salt. Grease dish with olive oil.