Start your day off right with a Potato-Crusted Frittata! Perfect for breakfast, this delicious variation on traditional quiche is sure to please. This savory egg dish features a crust made out of potatoes, giving it an extra crunchy texture.
The filling takes classic frittata ingredients like eggs, meat, and veggies, and combines them into one tasty breakfast treat. So if you're looking for an easy and delicious way to start the day, reach for a Potato-Crusted Frittata!
When it comes to breakfast goodness, Potato-Crusted Frittata is a total game-changer!
When it comes to breakfast goodness, Potato-Crusted Frittata is a total game changer! Its combination of four simple ingredients - potatoes, eggs, cheese and herbs - creastes a flavorsome breakfast that has all the nourishment you need to start your day right. It's also incredibly easy to make, so can enjoy a weekday breakfast that doesn't require too much effort. Enjoy with a side of breakfast potatoes or just as it is for unbeatable breakfast indulgence. Try Potato-Crusted Frittata today for breakfast goodness every day!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 20 minutes
Cook time: 50-55 minutes
Serves: 4-6
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Ingredients
- Potato-Crust Ingredients:
- 1 20-oz. bag of 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
Instructions
- Place top oven rack in the center position and preheat the 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 the contents of the 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 preheated 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!
Variations
If you're in the mood for an upgraded breakfast option, consider making a potato-crusted frittata! This twist on the classic quiche packs in plenty of variations to satisfy different taste buds. Want an Italian flavor? Try adding crumbled sausage and chopped spinach. Looking for a Mexican flair? Include some eggs, peppers, and corn. Get creative with extras like roasted cherry tomatoes, kimchi, feta cheese, or even guacamole to make a unique frittata your family will love. Even if you're short on time in the mornings, this dish is the perfect way to elevate your breakfast experience!
Top tip
Making a Potato-Crusted Frittata is easier than you may think! Whether you're a beginner or an experienced home cook, here are some top tips to help you make a delicious frittata every time. Firstly, start by par-cooking your potatoes and layering them at the base of a well-oiled pan. You can use any type of potatoes; from traditional Yukon Gold to purple fingerlings. Next, prepare your filling with any ingredients of your choice such as steamed vegetables, sun-dried tomatoes, and pre-cooked meats. Finally, top everything off with whisked eggs for the perfect crusty top layer when the frittata is finished baking in the oven. With these top tips and simple ingredients, you'll have a wonderful Potato-Crusted Frittata ready for your next crowd-pleasing meal!
Potato-Crusted Frittata
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
Start your day off right with a Potato-Crusted Frittata! Perfect for breakfast, this delicious variation on traditional quiche is sure to please. This savory egg dish features a crust made out of potatoes, giving it an extra crunchy texture.
Ingredients
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
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. Top with fresh parsley before serving. Enjoy!
- Prep Time: 20 mins
- Cook Time: 55 min
