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.
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.
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.
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Potato Crusted Frittata
Course: BreakfastCuisine: Italian, AmericanDifficulty: Easy6
servings20
minutes55
minutes677
kcal1
hour15
minutesThis substantial breakfast Potato Crusted Frittata dish falls somewhere between a classic quiche and a more structured frittata.
Ingredients
- 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
Directions
- 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.
