Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

Apparently I’m on a potato and fried egg kick. Can you blame me?

People often ask me, “How do you 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.

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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.

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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.

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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!

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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.

Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

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


Spiralized Potato Breakfast Pie with Avocado and Fried Eggs

Yields 2

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 2 yukon gold potatoes, peeled, Blade C/D
  • salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 2 large eggs
  • 1/2 avocado
  • sriracha, to taste
  • parsley, to garnish


  1. 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.
  2. 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.
  3. 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.
  4. After you divide or leave as one, top with avocado slices, fried eggs and drizzle with sriracha and garnish with parsley. Enjoy immediately.

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Mmm I want to try this and then I want to try the pesto and chicken version!
Sara says:
girl after my own heart without the love of baking! I try... I really do - but I'd prefer to cook how I want... rather than following a strict recipe :)
kos kat says:
One small typo. I don't think this will serve 55 unless you are using a thimble to serve them :-) Serves: 55
Heather says:
Just made this for breakfast and it was amazing!! I can't wait to make it for my boyfriend. Thanks for sharing.
Ali Maffucci says:
Heather - I'm so happy to hear it!! Sounds like your boyfriend is a lucky guy!
Lianna says:
Just saw a similar recipe - for shredding potatoes, packing into muffin cups, bake til almost crispy, then add an egg to each muffin cup and bake again until eggs are set. That would be so much easier with spiralized potatoes :)
Yvonne says:
Hi Ali These potatoes look yummy, going to make for breakfast in the morning. Now, let me just asy thank you for such a wonderful book Inspiralized. I just started to spiralize, and was looking for a "good" book with easy to follow directions, and recipes that didn't feed an army of people. What I found, is an amazing, well written book with all of the information I was looking for including nutritional information. For anyone looking for an excellent book on spiralazing, I highly reccommend Spiralized. Thank you again for a great book.
Ali Maffucci says:
Thank you so much for the kind words, I'd love you to leave this review on Amazon!! :)
Yvonne says:
I posted a review to Amazon today. Really do love this book. Tonight I made zucchini noodles, chicken sausage, some orange and yellow bell peppers with Thai Peanut sauce for dinner. Delicious!
Danielle K. says:
Just made this for lunch and it was super yummy and filling. I added some salsa to it as well. Thinking this may be one of my new lunch favorites!
Angela says:
I love this - I've made it quite a few times already. Works perfectly for a weekend breakfast or an easy weeknight dinner. The potatoes come out crispy on the outside, combined with the egg yolk and creaminess of the avocado, with a kick from the Sriracha, it's a great flavor and texture combination.

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