Potato Crusted Frittata

Deliciously Different: Potato-Crusted Frittata

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Are you looking to add a twist to your breakfast routine? I present to you my Potato-Crusted Frittata. This delightful dish combines the best of both worlds, bringing together the flaky goodness of a quiche crust with the simplicity and versatility of a frittata. By substituting traditional pastry dough with a crust made from baked shredded potatoes, and adding a touch of Italian seasoning and garlic powder, this frittata takes breakfast to a whole new level. In this blog post, I will walk you through the recipe for this substantial and flavorful breakfast dish.

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Deliciously Different: Potato-Crusted Frittata

The Perfect Fusion of Quiche and Frittata

Quiches and frittatas are both beloved breakfast classics, but they each bring their own unique qualities to the table. Quiches, with their flaky pastry crusts and creamy fillings, are indulgent and rich, while frittatas are known for their versatility and ability to showcase a wide array of ingredients. The Potato-Crusted Frittata bridges the gap between the two by introducing a crust made from baked shredded potatoes and a luscious filling enriched with a cup of whole milk. The result? A frittata that strikes the perfect balance of creamy and textured, delivering a taste sensation like no other.

A Mild Flavor Profile

The original recipe calls for diced pancetta and a blend of Italian cheeses, imparting a mild and savory flavor profile to the frittata. However, don’t let that limit your culinary explorations! Feel free to unleash your creativity in the kitchen and experiment with different ingredients to elevate the flavors. For those craving a bolder taste, substitute the pancetta with chopped bacon and swap out the Italian cheeses for shredded sharp cheddar. The possibilities are endless, allowing you to tailor the frittata to your personal preferences and create a breakfast dish that truly speaks to your taste buds.

Deliciously Different: Potato-Crusted Frittata

Time-Saving Tips

In our fast-paced lives, time is of the essence. That’s why this recipe offers a convenient option of using packaged shredded potatoes for the crust. However, if you’re a purist or simply enjoy the satisfaction of making things from scratch, you can opt for peeling and shredding 4½ cups of starchy potatoes like Idaho or Russet. This alternative ensures a fresh and wholesome base for your frittata, infusing it with a delightful texture and a homemade touch.

Creative Serving Suggestions

Now that you’ve mastered the art of making a Potato-Crusted Frittata, let’s explore some creative serving suggestions to elevate your breakfast experience even further. With its versatile nature and complementary flavors, this frittata pairs well with a variety of accompaniments and can be enjoyed in different ways. Here are a few ideas to inspire your culinary adventures:

Brunch Buffet Delight: If you’re hosting a brunch gathering, the Potato-Crusted Frittata is a fantastic addition to your spread. Cut it into bite-sized squares or wedges and arrange them on a platter alongside a colorful array of fresh fruit, such as berries, melons, and grapes. The vibrant fruits will provide a refreshing contrast to the rich flavors of the frittata, creating a visually appealing and balanced brunch feast.

Side Salad Sensation: Turn your Potato-Crusted Frittata into a complete meal by serving it with a side salad. Opt for a simple mixed green salad dressed with a light vinaigrette or experiment with a medley of roasted vegetables. The crispness of the salad or the roasted vegetables will add textural variety to your plate and provide a refreshing counterpoint to the creamy frittata.

Deliciously Different: Potato-Crusted Frittata

Breakfast Sandwich Extravaganza: Take your frittata to the next level by incorporating it into a breakfast sandwich. Slice the Potato-Crusted Frittata into thick wedges and layer them between toasted English muffins or crusty bread. Add a smear of creamy avocado, a dollop of tangy salsa, or a drizzle of hot sauce to customize your sandwich to your liking. The combination of the crispy bread, the flavorful frittata, and the additional toppings will create a mouthwatering breakfast sandwich that will have you coming back for seconds.

Brinner Bliss: Who says frittatas are only for breakfast? Embrace the concept of “brinner” (breakfast for dinner) and enjoy the Potato-Crusted Frittata as a satisfying evening meal. Serve it alongside a side of roasted potatoes, sautéed vegetables, or a mixed green salad for a well-rounded and comforting dinner option. The frittata’s hearty texture and flavorful filling make it a perfect centerpiece for a delicious and unconventional dinner experience.

Picnic Perfection: The portability and versatility of the Potato-Crusted Frittata make it an excellent choice for picnics and outdoor gatherings. Prepare the frittata in advance, let it cool, and slice it into individual portions. Pack the slices in airtight containers and bring them along on your picnic adventure. The frittata slices can be enjoyed as a main dish or as a delightful addition to a picnic spread, accompanied by fresh fruits, crusty bread, and a selection of cheeses.

Potato-Crusted Frittata

The Potato-Crusted Frittata is a breakfast revelation that combines the best elements of a quiche and a frittata into one delectable dish. Its unique combination of a crispy shredded potato crust and a creamy, flavorful filling elevates the humble frittata to new heights. Whether you stick with the mild Italian cheese and pancetta combination or venture into bolder territory with sharp cheddar and bacon, this recipe caters to your taste preferences and opens the door to endless breakfast possibilities.

With its versatile nature and the option to use either packaged shredded potatoes or freshly grated ones, the Potato-Crusted Frittata offers you the chance to showcase your creativity and delight your loved ones with a breakfast that’s both visually stunning and deliciously different. So why settle for the ordinary when you can savor the extraordinary? Give this unique frittata a try and let it revolutionize your breakfast experience!

Deliciously Different: Potato-Crusted Frittata

Recipe by Easy Clean RecipesCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



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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