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.
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.
Potato Crusted Frittata
- 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
- 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 cup whole milk
- 1 cup finely shredded 6-cheese Italian blend, divided
- 1 tbsp 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.
- 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 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 the 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 15minutes. Top with fresh parsley before serving. Enjoy!
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