Irish Breakfast Pie

By MarielC

Ingredients

• Basic Pie Pastry for 9 inch pie
• 6 slices bacon
• 1 pound Yukon Gold potatoes
• Kosher salt and freshly cracked black pepper
• 8 large eggs, divided
• 1/2 cup heavy cream
• 1 tablespoon minced fresh flat-leaf parsley
• 1 egg yolk lightly beaten with 1 teaspoon water, for egg wash

Details

Adapted from bites.today.com

Preparation

Step 1

1. Prepare the pastry and shape into 2 discs ¾-inch thick—one about 6 inches in diameter and the other about 4 inches in diameter. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month.

2. Place an oven rack in the center position. Preheat the oven to 375°F.

3. Lay the bacon flat in a large, unheated cast-iron or other heavy-bottomed skillet. Set the heat on medium and cook until crispy, turning often, about 8 minutes. Drain on a paper towel–lined plate, then crumble or roughly chop. Set aside.

4. Peel and slice the potatoes very thinly. Place in a large saucepan and cover with water by about 1 inch. Bring to a full boil, then cook about 2 minutes. The potatoes should be partly cooked but still hold their shape. Drain well and set aside to cool.

5. On a lightly floured surface, use a lightly floured rolling pin to roll out the larger dough disc to about a 12-inch round, a generous ⅛ inch thick. Carefully fold in half, slide onto the rolling pin, and transfer to a 9-inch pie pan. Unfold, easing the dough gently into the pan without stretching it. Let the excess overhang evenly.

6. Sprinkle the cooked bacon evenly across the bottom of the pie. Use paper towels to dry the potato slices as you layer them in concentric circles on top of the bacon; add a pinch each of salt and pepper between potato layers. You should get 3 or 4 layers, nearly filling the pan.

7. In a medium bowl, whisk together 4 eggs, cream, and parsley until frothy. Pour over the potatoes to about ½ inch from top; you may have extra. Carefully crack the remaining 4 eggs on top, gently arranging the yolks so they don’t touch and don’t break. Season lightly with salt and pepper. Brush egg wash along the rim of the dough.

8. On a freshly floured surface, use a freshly floured rolling pin to roll the second dough disc to a 10 or 11-inch round. If you like, use a 1½-inch round cutter to press a few holes decoratively around the leaving a 1-inch border; remove the cutouts. Carefully fold the dough in half, slide it onto the rolling pin, and transfer to the top of the pie. It’s fine if some of the yolks peek through the holes, but it’s not necessary. Take care not to break the yolks. Trim, leaving a ½-inch overhang, then fold under and press the edges together; flute or crimp decoratively. Brush the exposed dough with egg wash.

9. Place on a rimmed baking sheet and bake until the crust is lightly golden and the eggs and potatoes are cooked though, about 45 minutes. Let cool at least 15 minutes before slicing. Serve warm or at room temperature.

Note: The optional cutouts in the top crust are purely decorative. Make them whatever size and shape you like, or omit them and cut steam vents instead. Can be made without a top crust, but be aware that the egg whites will brown in spots during baking.