Potato-Crusted Frittata

Potato-Crusted Frittata

This substantial breakfast dish falls somewhere between a classic quiche and a more structured frittata. A true quiche includes a pastry crust and some dairy, while frittatas do not. While this version does include a crust, it is made from baked shredded potatoes, rather than pastry dough. It also includes one cup of whole milk for a rich creamy texture.
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Servings 6


Potato-Crust Ingredients:

  • 1-20 oz bag shredded hash browns (approximately 4½ cups)
  • 3 tsp unsalted butter, melted
  • 2 tsp Italian seasoning
  • ½ tsp garlic powder
  • Sea salt and black pepper, to taste

Filling Ingredients:

  • 1 tsp extra virgin olive oil
  • 4 oz pancetta, diced
  • ½ medium red bell pepper, diced small
  • ½ medium green bell pepper, diced small
  • ½ medium red onion, diced small
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • Sea salt and black pepper
  • 6 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup finely shredded 6-cheese Italian blend, divided
  • 1 tsp fresh parsley, finely chopped


  • Place top oven rack in the center position and pre-heat oven to 425°F.
  • To prepare the potato crust, combine the shredded potatoes, butter, Italian seasoning, and garlic powder in a large bowl. Generously season with salt and black pepper, to taste, and toss to combine. Set aside.
  • Add olive oil to a 10½” well-seasoned cast iron or other non-stick oven-safe skillet set over medium heat. Add the pancetta, bell pepper, red onion, Italian seasoning, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
  • Cook, stirring frequently, until the pancetta is browned, and the vegetables are crisp-tender, approximately 4-5 minutes. Transfer contents of skillet to a bowl and set aside.
  • Allow the skillet to cool for several minutes before adding the potato mixture. Carefully form a crust with your fingers by pressing the potatoes into a uniform layer along the bottom and up the sides of the skillet.
  • Place the skillet in the pre-heated oven and bake for 15-20 minutes, or just until the potato crust is lightly browned. Remove from oven and reduce oven temperature to 350°F.
  • While the crust is baking, add the eggs, milk, and three-quarters cup of the cheese blend to the sautéed vegetable and pancetta mixture. Whisk to thoroughly combine and set aside.
  • Pour the egg mixture into the baked potato crust shell and top with remaining cheese. Place in the 350°F oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and cool for 15 minutes. Top with fresh parsley before serving. Enjoy!
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