This savory layered potato and minced meat pie is cooked right in a skillet and packed with delicious textures and flavors. It features fluffy eggs, juicy seasoned minced meat, sautéed vegetables, tender potatoes, creamy cheese, and crisp edges. Each layer adds depth, making it a warm, satisfying dish perfect for family meals or entertaining guests. No oven required—just your stovetop and a bit of layering magic.
Preparation Time: 35 minutes
Cooking Time: 20 minutes + 10-minute rest
Total Time: 1 hour 5 minutes
Yield: Serves 6
Cuisine: Homestyle European / Fusion Skillet Dish
Ingredients
For the Egg Base
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3 eggs
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A pinch of salt
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1/2 tsp black pepper
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1/2 tsp dried oregano
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1/2 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp Provençal herbs
For the Meat Filling
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1 egg
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300 g minced meat (beef, pork, or mixed)
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1 medium onion, coarsely grated
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Salt and pepper to taste
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1/2 tsp paprika
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1/2 tsp oregano
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1/2 tsp dried garlic
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1/2 tsp mixed herbs
For the Vegetable Mix
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200 g potatoes (about 5–7 small), coarsely grated
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1 medium carrot, coarsely grated
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1 medium onion, chopped
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1/4 head of white cabbage, shredded
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5–6 mushrooms, chopped
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1 bell pepper, finely chopped
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Olive oil, for sautéing
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1 tbsp butter
For the Sauce
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2 tbsp ketchup
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100 g all-purpose flour
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1 tsp salt
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Olive oil, for coating
For the Assembly
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200 g cooked or smoked ham, thinly sliced
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150 g shredded cheese (cheddar, mozzarella, or your choice)
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Extra grated potatoes to cover
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Optional: lettuce leaves, cherry tomatoes, cucumber, red onion for garnish
For the Sauce Garnish
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3 tbsp sour cream
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1 tsp mustard
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1 garlic clove, minced
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Pinch of Provençal herbs
Instructions
Step 1: Whisk the Egg Base
In a large bowl, whisk together 3 eggs with salt, oregano, black pepper, paprika, garlic powder, and Provençal herbs until frothy. Set aside—this will help bind the final layers and add fluffiness to the dish.
Step 2: Prepare the Minced Meat Mixture
In a separate bowl, combine the minced meat, 1 grated onion, 1 egg, salt, pepper, oregano, paprika, dried garlic, and Provençal herbs. Mix thoroughly until well combined. This flavorful mix will be the savory core of your layered pie.
Step 3: Prepare the Vegetables
Peel and grate the potatoes. Rinse the grated potatoes with water to remove excess starch, then squeeze out the moisture using a clean towel. Grate the carrot and finely chop the cabbage, mushrooms, bell pepper, and second onion.
Step 4: Sauté the Vegetable Mix
Heat a drizzle of olive oil and a small slice of butter in a skillet over medium heat. Sauté the chopped onion until translucent. Add carrot, cabbage, and bell pepper. Cook for 5–7 minutes until tender, then add the mushrooms and continue sautéing until lightly browned. Season with salt and pepper.
Step 5: Sauté the Minced Meat
In another pan, heat olive oil and butter over medium heat. Add the prepared minced meat mixture and cook for 7–8 minutes, stirring occasionally until browned and cooked through. Remove from heat and set aside.
Step 6: Prepare the Potato Batter
Mix the drained grated potatoes and grated carrot with 100 g flour, ketchup, and salt. Stir until a cohesive mixture forms. This will create a firm bottom and top layer for the pie.
Step 7: Assemble the Layers in a Skillet
Lightly oil a large skillet or frying pan. Spread a 0.5 cm thick layer of the potato-carrot mixture over the bottom. Press it gently with a spatula to form a crust.
Add a layer of cooked minced meat. Then spread the sautéed vegetables over the meat layer. Place a layer of sliced ham and sprinkle half of the shredded cheese.
Pour over the whipped egg base mixture and spread evenly. Then add a final layer of the remaining potato mixture to seal everything in. Sprinkle the remaining cheese over the top.
Step 8: Cook the Pie
Cover with a lid and cook on low heat for 10 minutes. Then carefully flip the pie using a plate or lid, return it to the pan, and cook the other side for 7 more minutes until both sides are golden brown and crisp.
Step 9: Prepare the Garnish Sauce
In a small bowl, mix sour cream, mustard, minced garlic, and herbs for a tangy finishing sauce. This creamy topping balances the richness of the pie.
Step 10: Serve
Transfer the pie to a plate. Let it cool for 5 minutes before slicing. Serve with fresh lettuce, cherry tomatoes, sliced cucumber, and red onion for contrast. Drizzle or serve the garlic herb cream on the side.
Nutritional Information (Per Serving)
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Calories: 450 kcal
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Protein: 24 g
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Fat: 27 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sugar: 5 g
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Sodium: Moderate
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Cholesterol: 95 mg
Origins and Popularity
This recipe brings together Central and Eastern European traditions of using potatoes, cabbage, and minced meat in rustic dishes that maximize comfort and nutrition. Cooking it in a skillet keeps it simple and accessible—no need for baking. With its impressive layers and rich textures, it has the feel of a casserole but the crispness of a potato pancake.
Reasons to Love This Recipe
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One-skillet meal with full flavor layers
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Great use of pantry staples and leftover vegetables
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Perfect for both lunch and dinner
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Customizable based on seasonal veggies
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Filling, satisfying, and family-friendly
Health Benefits
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Eggs and cheese provide protein and healthy fats
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Potatoes and vegetables offer fiber and vitamins
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Cabbage and carrots boost antioxidant intake
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Minced meat adds iron and B vitamins
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Sour cream and garlic support gut and immune health
Serving Suggestions
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Serve with a side salad for freshness
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Add sour cream sauce on the side or over the top
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Serve hot or at room temperature
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Slice into wedges for party-style serving
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Perfect for meal prep—tastes even better the next day
Cooking Tips
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Rinse and squeeze potatoes well to ensure a crispy base
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Use a nonstick skillet or grease well to prevent sticking
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Cook on low heat to avoid burning the bottom
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Let rest before flipping or cutting to keep the layers intact
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For added crispiness, brush the top with oil before flipping
Variations
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Vegetarian version: Skip meat and add sautéed mushrooms, zucchini, or lentils
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Spicy twist: Add chili flakes or hot sauce to the meat or egg base
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Cheese lovers: Mix cheese into the vegetable layer for extra meltiness
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Herb upgrade: Use fresh parsley or dill instead of dried herbs
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No ham: Use turkey or omit for a lighter version
Conclusion
This Layered Skillet Potato and Minced Meat Pie is the ultimate comfort food—crispy, cheesy, savory, and satisfying. From the soft veggie interior to the golden crust and creamy garlic sauce, every bite is a delicious blend of textures and flavor. Whether you’re feeding your family, hosting guests, or looking for a new one-pan dinner idea, this recipe delivers joy and comfort in every layer.
FAQ
1. Can I bake this instead of frying?
Yes. Assemble in a baking dish and bake at 190°C (375°F) for 30–35 minutes.
2. Can I use sweet potatoes instead?
Yes, but grate them finely and squeeze out excess moisture.
3. What kind of cheese works best?
Mozzarella, gouda, or a cheddar blend works great. Feta adds a salty twist.
4. How do I flip it safely in the skillet?
Use a large plate or lid to invert the pie, then slide it back into the pan.
5. Can I make this ahead of time?
Yes. Reheat slices in a pan or microwave. It stores well for up to 3 days.
6. Is it freezer-friendly?
Yes, freeze slices and reheat in a skillet or oven for best texture.
7. Can I skip the egg mixture?
It helps bind the layers. You can reduce the amount but don’t omit completely.
8. What’s a good side for this dish?
A light salad or pickled vegetables work well to balance the richness.
9. Can I use plant-based meat?
Yes. Any meat alternative can be used in place of ground meat.
10. Is this dish kid-friendly?
Absolutely! You can even shape small patties or muffins for fun individual servings.