I absolutely adore this simple yet hearty Sausage Potato Pie. It’s a crust-free pie packed with shredded potatoes, savory sausage, kale, eggs, milk, herbs, and cheese—all baked into a satisfying, sliceable brunch or dinner dish.
Why You’ll Love This Recipe
I’m drawn to how effortlessly it comes together—just toss six ingredients, pop it in the oven, and you get warm, comforting slices full of flavor. It’s filling, adaptable, gluten-free (no crust!), and works as easy leftover meals. Plus, it’s cheesy and savory—just the kind of brunch or light dinner I crave.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground sausage (12 oz)
- Raw shredded potatoes (~1 lb) or store-bought hash browns
- Eggs (6–8)
- Milk (½ cup)
- Herbes de Provence (1½ tsp)
- Salt and pepper
- Add-ins: kale (2 cups), shredded cheese (~1 cup Gruyère or your choice)
Directions
- Preheat the oven to 350 °F and line a pie pan with parchment.
- Brown the sausage in a skillet until cooked and crumbled, then cool slightly.
- Whisk eggs, milk, herbs, salt, and pepper in a bowl.
- Combine shredded potatoes, kale, cheese (⅔ cup in mix, reserve half for topping), and sausage to the egg mixture until evenly coated.
- Transfer to the prepared pan, smooth it out, and top with remaining cheese.
- Bake covered with foil for ~30 minutes (until set), then uncover, increase heat to 400–450 °F, and bake another 10 minutes until golden on top. Let rest 10 minutes before slicing.
Servings and timing
- Prep: ~10 minutes
- Cook: 35 minutes plus 10 minutes finishing bake
- Total: ~45 minutes
- Serves: 6–8 slices (6–8 servings)
Variations
- Egg adjustment: I use 6 eggs for a tender texture, or 8 for a firmer, frittata-like result.
- Veggie swaps: I sometimes skip the kale or substitute spinach or bell peppers.
- Extra herbs: A dash of thyme or rosemary makes it more aromatic.
- Cheese choice: Gruyère gives a nutty touch, but cheddar or Swiss work great too.
- Meat changes: I’ve swapped sausage for chorizo, Italian sausage, or even ground turkey.
storage/reheating
I refrigerate leftover slices in an airtight container for up to 3 days. To reheat, I microwave for about 1–2 minutes or warm in a 350 °F oven until heated through. If I want fresh crispness, I broil the top briefly.
FAQs
How many eggs should I use?
I usually go for 6 for a tender, custardy texture. If I prefer a denser, more set pie, I’ll bump it up to 8 eggs.
Can I prep this the night before?
Yes! I assemble everything, cover, refrigerate, and bake the next morning—just add a few extra minutes to cook time.
What can I use instead of kale?
I swap kale with spinach, chard, or even omit greens entirely—it’s still delicious.
Do I have to use hash browns?
Not at all—I shred fresh potatoes myself or use store-bought hash browns for convenience.
Is this dish gluten-free?
Absolutely! With no crust, it’s naturally gluten-free—just check all ingredient labels, especially spices and sausage.
Conclusion
This Sausage Potato Pie has become one of my favorite go-to dishes—easy, flavorful, and flexible. Whether I’m making brunch for company or prepping for a busy week, it delivers comfort and convenience in every bite. Let me know what tweaks you try!
Print
Sausage Potato Pie Recipe
- Total Time: 45 minutes
- Yield: 6–8 servings
Description
A savory, hearty pie made with ground sausage, shredded potatoes, eggs, milk, cheese and herbs—no crust needed, quick to bake and perfect for brunch or breakfast.
Ingredients
12 oz (340 g) ground sausage
1 lb (450 g) raw shredded potatoes (fresh or refrigerated hashbrowns)
6–8 large eggs
½ cup milk
1½ tsp Herbes de Provence
Salt & pepper, to taste
1 cup shredded cheese (Gruyère highly recommended)
Optional: 2 cups shredded kale (or sub other greens or omit)
Instructions
Preheat oven to 350 °F (175 °C). Line a pie pan with parchment paper.
In a skillet over medium heat, brown the sausage until fully cooked and crumbled. Set aside and cool slightly.
In a large bowl, whisk eggs, milk, Herbes de Provence, salt and pepper.
Add shredded potatoes, ⅔ cup of the cheese, greens (if using) and cooled sausage. Stir until fully combined.
Transfer mixture into lined pie pan. Sprinkle remaining cheese on top. Cover loosely with foil.
Bake for 30 minutes (longer if using raw potatoes). Remove foil and increase oven to 400–450 °F; bake another 10 minutes until top is golden.
Let rest 10 minutes before slicing. Enjoy warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
