Potato Crusted Frittata
Breakfast, American, Featured, Italian

Potato Crusted Frittata Made Quick & Easy

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This substantial Potato Crusted Frittata 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.

Potato Crusted Frittata

As written, this dish offers a mild flavor profile thanks to the use of diced pancetta and a blend of Italian cheeses. A generous amount of Italian seasoning and garlic powder is incorporated into the crust and the filling to ensure an even distribution of flavor in each bite. For a bolder flavor profile, use chopped bacon and shredded sharp cheddar cheese instead.

Delicious breakfast frittata

To save time, this recipe features packaged shredded potatoes. However, 4½ cups peeled and shredded starchy potatoes, such as Idaho or Russet, can be used instead.

Potato Crusted Frittata couldn't be easier

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Potato Crusted Frittata

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Recipe by Don Carroll Course: BreakfastCuisine: Italian, AmericanDifficulty: Easy


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This substantial breakfast Potato Crusted Frittata dish falls somewhere between a classic quiche and a more structured frittata.


  • Potato Crust
  • 1 20 oz bag Shredded Hash Browns (approximately 4½ cups)

  • 3 Tbsp Unsalted Butter, melted

  • 2 tsp Italian Seasoning

  • 1/2 tsp Garlic Powder

  • Sea Salt and Black Pepper, to taste

  • Filling
  • 1 Tbsp Extra Virgin Olive Oil

  • 4 oz Pancetta, diced

  • 1/2 medium Red Bell Pepper, diced small

  • 1/2 medium Green Bell Pepper, diced small

  • 1/2 medium Red Onion, diced small

  • 1 Tbsp Italian Seasoning

  • 1 tsp Garlic Powder

  • Sea Salt and Black Pepper

  • 6 large Eggs, room temperature

  • 1 c Whole Milk

  • 1 c Finely Shredded 6-cheese Italian Blend, divided

  • 1 Tbsp 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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Nutrition Facts

6 servings per container

Serving Size1 cup

  • Amount Per ServingCalories677
  • % Daily Value *
  • Total Fat 47.2g 73%
    • Saturated Fat 17.2g 86%
  • Cholesterol 263mg 88%
  • Sodium 1105mg 47%
  • Potassium 802mg 23%
  • Total Carbohydrate 38.8g 13%
    • Dietary Fiber 3.8g 16%
    • Sugars 3.8g
  • Protein 25.3g 51%

  • Calcium 25%
  • Iron 11%
  • Vitamin D 119%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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