smashed potato pie

The smashed potato trend may have gained widespread popularity in 2016, but in 2012, I posted a twist on the humble spud by turning smashed potatoes into delectable cakes. This recipe is essentially a lazy quiche, merging the comforting heartiness of potatoes with the savoury richness of a classic quiche. Follow my simple steps to create a flavorful and satisfying dish that’s perfect for any meal. Ideal for brunch, lunch, or dinner, this potato pie is the ultimate comfort food, hearty and satisfying with every bite.  For more potato dishes, view here.

ingredients

3 large potatoes cut into thick rounds
1/2 cup grated cheese such as mozzarella, swiss or cheddar
1/4 cup parmesan cheese, grated
handful of spinach
8 to 10 cherry tomatoes, halved
1/4 cup green onion, sliced
1/4 cup cream
2 eggs
1 teaspoon garlic powder
1/4 teaspoon nutmeg (optional)

method

Preheat oven to 390f (200c).  Boil potatoes in a large pot until soft; drain. Drizzle olive oil over the bottom and sides of a 9-inch pie plate. Place cooked potato rounds on the pie plate.  Using the bottom of a heavy glass, smash each round so they spread and cover the sides of the plate. Drizzle olive oil over the top of the potatoes and season with sea salt and freshly ground black pepper.  Bake for 35 to 40 minutes or until golden brown.  While the potatoes are baking, whisk the eggs in a bowl, then add garlic powder, nutmeg, and cream.

Remove the potato base from the oven and add spinach, tomatoes, and green onions. Pour egg mixture over the top. Top with cheese. Bake for 30 minutes or until set.

The Culinary Chase’s Note

For an extra burst of flavour, add cooked bacon to the base. Enjoy!