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This potato and sausage bake is made from staple ingredients and it's total comfort food. Super simple for weeknights and still looks great when you have friends around for daytime get-togethers.
First time making this I doubled up for a weekend crowd—every piece vanished. Now it's our quick pick for fast mornings or when we want breakfast at dinner time.
Tasty Ingredients
- Shredded kale: gives a veggie pop and some fresh green, just rub it with your hands to soften, or skip it for picky eaters or swap in spinach
- Shredded cheese: melts into a gooey top layer, Gruyère tastes great and nutty but sharp cheddar is also awesome
- Potatoes, shredded raw or prepped hashbrowns: make a crispy, sturdy base—use firm potatoes with no green tinge
- Herbes de Provence: gives a gentle floral smell, especially nice if the mix includes some lavender
- Milk: adds a little rich moisture and helps everything mix smoothly, go for whole milk if you can
- Eggs: hold everything together and turn soft and custardy, large eggs are best
- Ground sausage: brings a bold flavor, use spicy or mild sausage based on what you like
Simple How-To
- Rest and Slice:
- Wait about 10 minutes once it’s out of the oven so it’s easier to cut. That way each piece comes out nice and neat without falling apart.
- Bake in Two Parts:
- Pop it in the oven covered with foil at 350 for 30ish minutes, so the middle firms up but isn’t dry. Then boost the temperature to 400 or 450, take off the foil, and finish till the top looks brown and bubbly—about 10 more minutes.
- Spread in the Dish:
- Lay parchment in your pie pan to keep it from sticking. Pour all the filling in, make it even, then scatter the rest of the cheese over the top to help it brown while baking.
- Mix With Everything Else:
- Gently stir in the potatoes, most of your cheese, cooled sausage, and the kale with your wet mix. Try not to mash it—just coat everything until it looks evenly mixed up.
- Beat the Egg Mixture:
- Break your eggs into a big bowl, add the milk, herbs, and a pinch of salt and pepper. Whisk like crazy until it gets frothy and totally blended.
- Brown Your Sausage:
- Cook the sausage in a skillet over medium heat. Keep breaking it up and stir until it’s no longer pink and has some golden bits. Move it to a plate so it can cool before you mix it with the eggs.
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I love the crispy cheesy top—thanks to the Gruyère, the corners get really crunchy. My kids fight over those bites and it always brings back memories of cheesy baked potatoes mom made after school.
Saving Leftovers
Let it cool so it’s not steamy, then cut into pieces and put in airtight containers in your fridge for up to four days. Want to freeze? Wrap each piece well in foil or plastic and freeze up to two months. Warm it back up in the oven or microwave until hot all through.
Swaps That Work
Switch kale for spinach, chard, or toss in some broccoli instead. Any cheese that melts easily—white cheddar, mozzarella, or Monterey Jack—will work. Try turkey or vegetarian sausage to make it lighter, and you can use oat milk if you skip the dairy.
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Ways to Serve
Pair it with a fruit salad or a fresh green side for brunch. For dinner, serve some soup or oven veggies alongside. And a spoonful of Greek yogurt or sour cream on top is awesome too.
Where This Dish Comes From
These kinds of hearty savory pies got their start with thrifty cooks across Europe. In the Midwest US, putting hashbrowns in a pie like this has become a real favorite for feeding hungry folks when it’s cold outside.
Frequently Asked Questions
- → Is there a swap for kale?
Sure thing—spinach, chard, or even peppers can take kale's spot. Or just leave the greens out if that's your style.
- → Best cheese to throw in?
Gruyère melts nicely and gives a great bite, but cheddar, mozz, or a mix will totally work too.
- → Do potatoes need pre-cooking?
Nope! Toss in raw shredded potatoes or straight-up hash browns. They'll cook just fine while baking.
- → How can I store the leftovers?
Pop slices in a sealed container and chill for up to three days. Warm them up when you're hungry.
- → Can I prep this in advance?
Absolutely. Bake it ahead, let it cool off, stash it in the fridge, then reheat slices as you need them.