Apparently I’m on a potato and fried egg kick. Can you blame me?
People often ask me, “How do yoy come up with so many spiralized recipes? Is it hard? Where do you get your inspiration?”
Well, the best recipes come from near-empty refrigerators and randomness, to be honest. I can plan all I want, but my best, most shared recipes are the ones that I didn’t plan at all.
Let me explain.
One day, I came home to a Martha Stewart pie pan from my gift registry. When I opened the card, I saw it was from a sweet follower of mine on Instagram @grainfreeadventure. How thoughtful!
I had put this pie pan on my registry because I figured that once I was married, I’d get into baking. As you’ve probably heard me say, I’m a horrible baker. I mean, I’ve tried to make pancakes from scratch (the most basic form of baking) and I’ve failed each time and had to go buy the boxed kind.
I’m just horrible with exact measurements and strict rules – I’m much more of a pinch of this, pinch of that and a “oh no, it’s too spicy, let me add in this.” Baking just seems not soothing or relaxing to me, but I know that so many people feel the exact opposite, that they love to bake on a rainy Saturday afternoon with music in the background.
Well, I’d like to be one of those people, hence the pie pan.
But, alas, I was in the kitchen, staring at my fridge and my pantry and trying to figure out what to make for the blog. All I really had was avocado, eggs and potatoes (I desperately needed to go food shopping.)
Well, since one of those things was spiralizable, I decided to do something breakfast-y with potatoes.
As I was reaching for my vegetable peeler, I spotted the pie pan again. The lightbulb went on and I thought, “What if I baked a pie crust out of spiralized potatoes?”
Well, turns out, I didn’t have enough potatoes to fill the outer crust, the sides and the bottoms of the pie pan, so I had to improvise with just the bottom of the pan.
Eureeka! This turned out fabulously – you basically get a hashbrowny like crust which hardens to a crisp in the oven. Then, you just remove it from the pan with a spatula and top it with avocado, fried eggs and sriracha and voila – a gorgeous, easy, clean-eating friendly breakfast!
After this recipe, my mind started racing with toppings ideas – well what if we did this for huevos rancheros? Tostones? What if we had it for dinner and topped it with a pesto and chicken?
And as for the pie pan, if you don’t have a pie pan, that’s fine – just arrange the potato noodles in 9″ diameter circular shape on a baking tray.
The possibilities are endless and now, I hope you try this recipe – I’m so glad it happened by accident!
Have you ever made a spiralized pie before?
Nutritional Information & Recipe
- 2 yukon gold potatoes, peeled, Blade C/D
- salt and pepper, to taste
- 1 teaspoon garlic powder
- 2 large eggs
- ½ avocado
- sriracha, to taste
- parsley, to garnish
- Preheat the oven to 400 degrees. In a medium mixing bowl, add in the potato noodles, drizzle with olive oil and toss together with the salt, pepper and garlic powder. Spray a 9" diameter x 2" pie pan with cooking spray and pack with potato noodles. Bake for 45 minutes or until crispy and golden brown. Once done, use a spatula to carefully remove the potato pie from the pan and set on a large dinner plate.
- After 40 minutes, place a large skillet over medium-high heat. Once heated, add in the eggs and fry until egg whites are set. Meanwhile, slice the avocado.
- At this point, you can divide the potato pie into two pieces for easier sharing or you can serve the pie as one and share.
- After you divide or leave as one, top with avocado slices, fried eggs and drizzle with sriracha and garnish with parsley. Enjoy immediately.