Kale & Onion Potato Pie recipe made with baby potatoes

Kale & Onion Potato Pie

Brunch-inspired potato recipes are the perfect addition for your next holiday gathering. 
Recipe Courtesy of: Fervent Foodie
Prep15 minutes
Cook45 minutes
Total Time1 hour
Course Breakfast
Variety Fav(s) Honey Gold®
Cook Type Oven, Stove Top
Dish Type Comfort, Healthy
Season Fall, Winter


  • 1 tbsp. butter
  • 16 oz. Tasteful Selections® potatoes
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 5 oz. Kale (ribs removed), roughly chopped
  • 6 eggs
  • 1 c. egg whites
  • Salt and pepper, to taste


  • Preheat oven to 350-degrees. Thinly slice potatoes and set aside. In a large oven-safe skillet, melt the butter over medium-high heat. Once bubbly, add the onion, season with salt and pepper,and sauté for several minutes, until the onions begin to soften. Add the sliced potatoes and stir to distribute the onions and butter. Season with salt and pepper. Cover the skillet, reduce heat to medium, and cook until potatoes are almost fork tender, about 10-15 minutes. Remove the lid, add the garlic and sauté for one minute. Add the kale, stir to combine, and cook until the kale wilts. Taste and adjust seasoning as needed.
  • Meanwhile, in a large bowl, add the eggs and egg whites, season with salt and pepper, and whisk to combine.  Add eggs to the sauté pan and use a spatula to evenly distribute. Cook until the edges begin to set, then transfer the skillet to the oven. Bake for 10-15 minutes, until the eggs are nearly set. Remove skillet. Turn oven to broil. Broil potato pie for 1-5 minutes, until the top of the pie is firm.