Go Back
cast iron skillet with a potato crusted frittata
Print Recipe
No ratings yet

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.
Prep Time20 minutes
Cook Time55 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, brunch, colored eggs, frittata, hash browns, potato crusted frittata, quiche

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.