Potato-sausage Pie

Enjoy this sausage pie made using Pillsbury® refrigerated pie crusts and hash-brown potatoes - perfect for breakfast that is ready in an hour.

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  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 6
 

Ingredients

1
lb. bulk pork sausage
5
cups frozen shredded hash-brown potatoes
1/4
cup chopped onion
8
oz. (2 cups) shredded Cheddar cheese
4
eggs
1/2
cup milk
1
box Pillsbury® refrigerated pie crusts, softened as directed on box

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • 2 Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
  • 3 Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
  • 4 Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
  • 5 Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.
  • 1 Heat oven to 425°F. Spray 9-inch deep-dish glass pie pan with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • 2 Add potatoes and onion to sausage in skillet; mix well. Cook 5 to 8 minutes or until potatoes are slightly soft, stirring occasionally. Remove from heat. Stir in cheese.
  • 3 Beat eggs in large bowl. Add milk; blend well. Reserve 1 tablespoon egg mixture for topping. Add potato mixture to remaining egg mixture; mix well. Spoon potato-egg mixture into sprayed pie pan, keeping mixture away from edges.
  • 4 Remove pie crust from pouch. Unfold pie crust; press out fold lines. Place over potato mixture, tucking edges of crust around potato mixture. Turn edges under and press to edge of pie pan. Cut several slits in crust for steam to escape. Brush with reserved tablespoon egg mixture.
  • 5 Bake at 425°F. for 25 minutes. Cover top of pie with foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until potatoes are tender and crust is deep golden brown. To serve, cut into wedges.

EXPERT TIPS

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Expert Tips

This one-crust savory pie shows off its pretty pastry on top. The filling holds together nicely, making the pie easy to slice and serve.

Brushing exposed pie crust with egg or milk results in a glossy baked pastry, but the glazed crust darkens quickly. To prevent over-browning, cover the entire crust with foil halfway through the baking time.

To serve his easy breakfast pie for brunch, add a fresh fruit salad, toasted English muffins and orange juice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
620
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
16g,
16%
Trans Fat
0g
0%
),
Cholesterol
215mg
215%;
Sodium
770mg
770%;
Total Carbohydrate
52g
52%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
25%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.