If you're torn between a hearty quiche and a classic frittata, this Potato-Crusted Frittata is your perfect match! Combining a crispy potato crust with a creamy, cheesy filling, this dish is a delightful twist on breakfast favorites. Packed with pancetta, bell peppers, and a medley of Italian seasonings, it offers bold flavors in every bite. Whether you're prepping for a brunch crowd or planning an indulgent weekend breakfast, this recipe will leave everyone coming back for seconds.
If you like this recipe you'll also enjoy our sweet potato breakfast hash, blueberry almond granola, and our quick and easy overnight french toast.
Cast Iron Chicken Pot Pie Recipe
Potato-Crusted Frittata Ingredients
Potato-Crust Ingredients:
- 1 20-oz. bag shredded hash browns (or 4½ cups shredded starchy potatoes)
- 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
- ½ medium green bell pepper, diced
- ½ medium red onion, diced
- 1 T. Italian seasoning
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 6 large eggs, room temperature
- 1 c. whole milk
- 1 c. finely shredded 6-cheese Italian blend, divided
- 1 T. fresh parsley, finely chopped
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Cast Iron Pan – obviously. I have this Lodge pan with a removable silicone handle cover. I also keep a scraper in the kitchen to easily clean it because you should never submerge your cast iron pan in water, it takes away from all the wonderful seasoning the pan offers.
- Silicone spatula, I love using my silicone cooking utensils because I don't have to worry about damaging my pots and pans.
Frittata Directions
- Preheat Oven: Position the oven rack in the center and preheat to 425°F.
- Prepare the Potato Crust: In a large bowl, combine shredded potatoes, melted butter, Italian seasoning, garlic powder, salt, and pepper. Toss well.
- Cook the Filling: Heat olive oil in a 10½” oven-safe skillet over medium heat. Add pancetta, bell peppers, onion, Italian seasoning, garlic powder, salt, and pepper. Sauté until the pancetta is browned, and the veggies are crisp-tender (about 4-5 minutes). Transfer to a bowl and set aside.
- Bake the Crust: Allow the skillet to cool slightly before pressing the potato mixture into a uniform crust along the bottom and sides. Bake for 15-20 minutes or until lightly browned. Reduce oven temperature to 350°F after removing the crust.
- Combine the Egg Mixture: In a bowl, whisk together eggs, milk, three-quarters of the cheese blend, and the sautéed pancetta and veggie mixture.
- Assemble and Bake: Pour the egg mixture into the baked potato crust. Sprinkle the remaining cheese on top and bake at 350°F for 25-30 minutes, or until a knife inserted into the center comes out clean.
- Cool and Serve: Allow the frittata to cool for 15 minutes. Garnish with fresh parsley and serve. Enjoy!
This Potato-Crusted Frittata is a delicious and versatile breakfast dish that’s as satisfying as it is easy to make. The golden, crispy potato crust pairs perfectly with the rich, cheesy filling, delivering a brunch-worthy experience any day of the week. Whether you’re enjoying it fresh out of the oven or as leftovers, every bite is packed with flavor. Try this recipe for your next gathering, and watch it become a family favorite!
Potato-Crusted Frittata
Ingredients
- 20 oz. bag shredded hash browns or 4½ cups shredded starchy potatoes
- 3 T. unsalted butter melted
- 2 t. Italian seasoning
- ½ t. garlic powder
- Sea salt and black pepper to taste
- 1 T. extra virgin olive oil
- 4 oz. pancetta diced
- ½ medium red bell pepper diced
- ½ medium green bell pepper diced
- ½ medium red onion diced
- 1 T. Italian seasoning
- 1 t. garlic powder
- Sea salt and black pepper to taste
- 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
- Preheat Oven: Position the oven rack in the center and preheat to 425°F.
- Prepare the Potato Crust: In a large bowl, combine shredded potatoes, melted butter, Italian seasoning, garlic powder, salt, and pepper. Toss well.
- Cook the Filling: Heat olive oil in a 10½” oven-safe skillet over medium heat. Add pancetta, bell peppers, onion, Italian seasoning, garlic powder, salt, and pepper. Sauté until the pancetta is browned, and the veggies are crisp-tender (about 4-5 minutes). Transfer to a bowl and set aside.
- Bake the Crust: Allow the skillet to cool slightly before pressing the potato mixture into a uniform crust along the bottom and sides. Bake for 15-20 minutes or until lightly browned. Reduce oven temperature to 350°F after removing the crust.
- Combine the Egg Mixture: In a bowl, whisk together eggs, milk, three-quarters of the cheese blend, and the sautéed pancetta and veggie mixture.
- Assemble and Bake: Pour the egg mixture into the baked potato crust. Sprinkle the remaining cheese on top and bake at 350°F for 25-30 minutes, or until a knife inserted into the center comes out clean.
- Cool and Serve: Allow the frittata to cool for 15 minutes. Garnish with fresh parsley and serve. Enjoy!