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Potato crust pie with caramelized onions

If you're looking for an easy-to-make and affordable breakfast, lunch or dinner idea (with ingredients you most likely already have in your kitchen) try this savory potato crust pie with caramelized onions!
Servings 2 - 4 (depending on sides)


Potato crust

  • 2 1/2 firmly packed C / 500 g potatoes, coarsely grated
  • 2 large eggs
  • 2 tsp dried oregano
  • 1-1 1/2 tsp fine grain pink Himalayan salt or sea salt
  • 1 tsp fine ground black pepper
  • 1 tsp ground sweet paprika
  • 1 tsp granulated garlic

Caramelized onions

  • Extra virgin olive oil or ghee
  • 3 C / 450 g yellow onions, halved and thinly sliced
  • 1/2 tsp fine pink Himalayan salt or sea salt
  • 1/2 tsp fine ground black pepper

Egg mixture

  • 4 large eggs
  • 1/2 tsp fine pink Himalayan salt or sea salt
  • 1/2 tsp fine ground black pepper



Potato crust

  • Preheat oven to 400 degrees F / 200 degrees C.
  • In a bowl, quickly mix together all ingredients and transfer to a parchment paper lined springform pan. Make sure to spread the potato 'dough' evenly and up the sides (about 1 1/2" / 3,8 cm or so).
  • Bake the crust for about 20 minutes or until it feels dry and somewhat firm.

Caramelized onions

  • Heat a skillet over high heat and add some olive oil or ghee.
  • Sautée onions until soft, brown and caramelized - this typically takes 15-20 minutes. Stir often. Turn down the heat some, if the onions start to burn.
  • Add seasonings.

Egg mixture

  • Beat together eggs, salt and pepper.

Assemble the pie

  • Spread the caramelized onions evenly in the pre-baked potato crust and pour over the egg mixture.
  • Decorate with marinated onions and a drizzle of marinade, if using (this step is optional). 
  • Bake the pie at 400 degrees F / 200 degrees C for an additional 25-30 minutes or until the egg mixture is firm and cooked through.


  • The potato crust pie stores well in the fridge for a couple of days and several months in the freezer too. Tasty both hot and cold!