Potato Crusted Frittata Recipe
This Potato Crusted Frittata recipe is the perfect base to create your own delicious frittata that can be served for breakfast, brunch, or even dinner. The hash brown crust is the perfect choice for the quiche-like filling.
The thing I love about making frittatas is that it’s like a blank canvas. You start with the eggs, and you add whatever you like – from vegetables, meats, cheeses, and potatoes. I made this frittata using sweet potatoes and it was loved by everyone. It was time to make another but not just any frittata would do. This Potato Crusted Frittata is liking having your hash browns and eggs all mixed together.
Potato Crusted Frittata Recipe
Typically, frittatas are crustless quiches. For this one, I took shredded hash browns to create a crispy, golden brown crust for the egg filling.
I took a shortcut by using a refrigerated package of shredded hash browns, which are found near the eggs in the grocery stores. You could also peel and shred 4½ cups of starchy potatoes, such as Idaho or Russet.
The crispy potato crust gets me every time. I just love it.
As I mentioned, frittatas are really a great recipe to use whatever you like. This one uses pancetta, bell peppers, onions, and a delicious blend of Italian cheeses. Simple ingredients that are delightful when combined.
Your family will love this savory breakfast dish, and so would guests! It’s perfect for Easter breakfast or brunch.
What’s the difference between a frittata and a quiche?
The main difference between a frittata and a quiche is the crust. The Crust. A quiche is baked slowly in a pie crust. A frittata is crustless and will cook more quickly. Both egg dishes are made with eggs and some type of milk or cream.
Can you freeze a frittata?
Yes, you can freeze frittatas. Simply allow the frittata to cool completely. Slice into pieces and store pieces into individual containers, or plastic wrap individual slices and put in a freezer storage bag. Freeze for up to 2 months. To reheat individual servings, place in microwave, frozen and cook for two minutes.
Ingredients
Potato-Crust Ingredients:
- 1 20-oz. bag shredded hash browns (approximately 4½ cups)
- 3 tablespoon unsalted butter, melted
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- Sea salt and black pepper, to taste
Filling Ingredients:
- 1 tablespoon 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 tablespoon Italian seasoning
- 1 teaspoon 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 tablespoon fresh parsley, finely chopped
How to Make Potato Crusted Frittata
Step 1
Place top oven rack in the center position and preheat oven to 425°F.
Step 2
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.
Step 3
Add olive oil to a 10½” well-seasoned cast iron or other large nonstick oven-safe skillet set over medium-high 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.
Step 4
Cook, stirring frequently, until the pancetta is browned, and the vegetables are crisp-tender, approximately 4-5 minutes. Transfer the pancetta bell pepper mixture to a medium bowl and set aside.
Step 5
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.
Step 6
Place 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.
Step 7
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. Once the crust is baked, pour 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. Sprinkle top of frittata with fresh chopped parsley before serving.
Tips, Tricks, and FAQs
- Substitute the pancetta for bacon, sausage, ham, or beyond meat crumbles.
- Omit pancetta for a meatless frittata.
- Use other vegetables like spinach, green onions, cooked broccoli, squash, zucchini, and more.
- Spice it up with jalapenos or add a bit of red pepper flakes or a dash or two of cayenne pepper to egg mixture.
- Change up the cheeses with your favorites. Goat cheese or Feta would be delicious in this dish.
- Substitute 4½ cups peeled and shredded starchy potatoes, such as Idaho or Russet potatoes for the packaged hash browns.
- You can freeze frittatas. Allow the frittata to cool completely. Then, slice into pieces and store pieces into individual containers, or plastic wrap individual slices and put in a freezer storage bag. Freeze for up to 2 months. To reheat individual servings, place in microwave, frozen and cook for two minutes.
Potato Crusted Frittata Recipe
Ingredients
For the potato crust
- 1 20 ounce bag shredded hash browns (from the refrigerator section in the grocery store, about 4 1/2 cups)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
For the filling:
- 1 tablespoon olive oil
- 4 ounces 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 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 cup finely shredded 6-cheese Italian blend, divided
- 1 tablespoon parsley, finely chopped
Instructions
- 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. Sprinkle top of frittata with fresh chopped parsley before serving.
Notes
- Substitute the pancetta for bacon, sausage, ham, or beyond meat crumbles.
- Omit pancetta for a meatless frittata.
- Use other vegetables like spinach, cooked broccoli, squash, zucchini, and more.
- Spice it up with jalapenos or add a bit of red pepper flakes or cayenne pepper to egg mixture.
- Change up the cheeses with your favorites.
- Substitute 4½ cups peeled and shredded starchy potatoes, such as Idaho or Russet for the packaged hash browns.
- You can freeze frittatas. Allow the frittata to cool completely. Then, slice into pieces and store pieces into individual containers, or plastic wrap individual slices and put in a freezer storage bag. Freeze for up to 2 months. To reheat individual servings, place in microwave, frozen and cook for two minutes.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
You may also enjoy these baked egg dishes: Easy Broccoli and Ham Quiche, Western Omelet Quiche, or these Sausage Pizza Egg Mini Frittatas.
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