If you love the hearty, comforting taste of a traditional bacon and egg pie, you’ll adore this modern take featuring crispy potato hash bites on top. Perfect for weekend brunches, quick family dinners, or even a picnic favourite, this pie is a guaranteed crowd-pleaser with minimal fuss and maximum flavour.
Why You’ll Love This Hash Pie
- Classic flavours with a crispy potato twist
- Loaded with veggies, protein, and carbs
- Easy to prep and bake in under an hour
- Perfect as a full meal or paired with a salad
- Kid-approved and great for leftovers
Time-Saving Tips
- Dice onion and bacon in advance
- Defrost spinach ahead of time
- Assemble pie in the morning and bake at dinnertime
Budget-Friendly Swaps
- Use leftover roast veggies instead of corn or spinach
- Replace cream with milk or evaporated milk
- Skip the bacon for a vegetarian version
Protein and Veggie Variations
- Add crumbled sausage or chorizo for extra flavour
- For a vegetarian twist, try roast pumpkin or kumara
- Stir in leftover chicken or shredded ham before baking
How to Serve
This bacon & egg hash pie is an all-in-one meal. Serve it simply with:
- A dollop of tomato chutney
- A crisp green salad
- Or just as it is – warm and satisfying
This recipe is a fun twist on a much-loved Kiwi classic. The golden hash top gives it a crispy finish while keeping prep to a minimum. Whether you’re making it for brunch, lunchboxes or a comforting dinner, it’s a guaranteed hit.
Tag @MacPhersonDiaries if you make it – I’d love to see your version!
Bacon & Egg Hash Bite Pie
This Bacon & Egg Hash Bite Pie is a golden, hearty twist on a Kiwi classic. Packed with crispy bacon, eggs, and topped with crunchy hash bites instead of pastry, it's an easy, crowd-pleasing meal the whole family will love — perfect for breakfast, brunch, or a lazy weekend dinner.
Ingredients
- 200 grams frozen spinach
- 1 tsp cooking oil - I use canola
- 1 onion - diced
- 250 grams bacon cut into 1cm slices
- 1 cup frozen corn
- 1 cup cream
- 10 eggs
- 1 cup grated cheese
- oil cooking spray
- 700 grams hash bites/potato gems/potato pom poms
- salt and pepper
Instructions
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Preheat oven to 180C Fan Bake
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Defrost the spinach in the microwave for a few minutes and then using a clean chux cloth or paper towel squeeze out all the excess water.
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Place a fry pan over a medium heat and add oil. Once hot add onion and bacon and cook for around 5 minutes until lightly golden.
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Add spinach and corn and mix through. Season with salt and pepper, remove from the heat and set aside.
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In a large bowl, whisk eggs and cream together, season with salt and pepper
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Take a large deep baking dish and spray with oil cooking spray, sprinkle half the grated cheese evenly across the bottom of the dish, arrange the sautéed onion and bacon mix on top.
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Then pour the egg and cream mixture into the dish.
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Sprinkle with the remaining grated cheese and then arrange the hash bites on top.
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Bake for 50 minutes or until golden and set in the middle.
Recipe Notes
TIME SAVING NOTES
You could cut the onion and bacon in advance and defrost the spinach
BUDGET NOTES
Use leftover roast veggies instead of corn and spinach
PROTEIN CHANGES
You could add crumbled cooked sausage or chorizo for a variation. If you wanted to make this vegetarian, you could add diced roasted pumpkin or kumara
NOTES
This dish has it all with vegetables, protein and carbs included so you can serve it simply with some chutney on the side, or it goes well with a simple salad.
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