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Breakfast Pie with a Hash Brown Crust

  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 servings 1x


This recipe is adapted from “Teeny’s Tour of Pie: A Cookbook” and is perfect for brunch and/or breakfast


  • 3 tbsp. olive oil
  • 3 1/2 c. peeled, shredded hash brown potatoes ( I used Russet)
  • salt and pepper, to taste
  • 1 tbsp. rosemary, chopped
  • 2 tbsp. unsalted butter
  • 1 large leek, halved lengthwise, cleaned, and whites and light greens thinly sliced into half-moons
  • 8 oz. mushrooms, removed from the stem and cut into 1/4 inch sliced (about 3/4 cup)
  • 5 large eggs
  • 3/4 c. heavy whipping cream
  • 1 c. grated Parmesan cheese


  1. Preheat oven to 350 Degrees with a rack in the middle of the oven.
  2. Heat the olive oil in a large non-stick skillet over medium heat. While the skillet heats, combine the shredded potatoes with 2 tsp. salt, 1/2 tsp. pepper, and the rosemary in a large bowl and toss to combine.
  3. Add the seasoned potatoes to the hot skillet, spread them into a single layer, and cook, flipping once with a spatula, until they are crispy on both sides, about 10 minutes. Remove from the heat and let cool.
  4. Melt the butter in a small skillet over medium heat. Add the leeks and mushrooms and cook until they are soft and lightly browned, 15 to 20 minutes. Remove from the heat and let cool.
  5. Meanwhile, combine the eggs and cream in a large bowl and whisk together. Add salt and pepper and half the grated cheese and whisk until incorporated.
  6. Press the cooled hash browns into the bottom and up the side of a 9 inch pie plate. Spread the leeks and mushrooms over the bottom of the crust, and top with the remaining cheese. Pour in the egg mixture.
  7. Bake until the filling is cooked through and the top is nicely browned, 30 to 40 minutes. Serve immediately.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes


  • Serving Size: 1