Sausage Kale Potato Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 12 oz ground sausage
  • 1 bunch kale, stems removed and roughly chopped
  • 8 eggs
  • ½ cup nonfat milk
  • 1½ tsp Herbes de Provence
  • ½ tsp salt and pepper to taste
  • 20 oz raw shredded potatoes
  • 1 cup (4 oz) swiss or Gruyère, shredded and divided
  1. Preheat the oven to 350 degrees F. Mist a 9-inch spring form pan or deep pie pan with nonstick cooking spray.
  2. In a nonstick skillet over medium heat, brown the sausage, breaking up with a wooden spoon until completely cooked and crumbled. Remove to a plate and let cool slightly. Add kale to hot skillet and cook until wilted and bright green, about 5 minutes.
  3. Meanwhile, whisk the eggs, milk, herbes de provence, salt, and pepper. Add the hash browns, and ⅔ cup cheese, along with the kale and sausage; mix well.
  4. Transfer to the pie pan and top with remaining cheese. Cover loosely with foil and bake for 30 minutes or until set; remove foil, turn oven temperature to 425 degrees F, and bake an additional 10 minutes or until golden brown on top. Let stand for 10 minutes to allow excess moisture absorb. Cut into slices and serve.
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: ⅛th pie Calories: 311 Fat: 19.6 Carbohydrates: 14.9 Sugar: 0.9 Sodium: 616 Fiber: 1.0 Protein: 19.9 Cholesterol: 247
Recipe by Prevention RD at