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  • Writer's pictureKanning Kathy

Potato-Crusted Frittata

More Mother's Day brunch ideas!

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.

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.

Prep time: 20 minutes Cook time: 50-55 minutes Serves: 4-6

Potato-Crust Ingredients: 1 20-oz. bag shredded hash browns (approximately 4½ cups) 3 T. unsalted butter, melted 2 t. Italian seasoning ½ t. garlic powder Sea salt and black pepper, to taste Filling Ingredients: 1 T. 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 T. Italian seasoning 1 t. 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 T. 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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