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Hash Brown Crusted Frittata (Better than Quiche)

This Hash Brown Crusted Frittata is the ultimate brunch showstopper. A crispy hash brown crust filled with eggs, pancetta, bell peppers, and Italian cheese. It's easier than it looks and perfect for weekend entertaining. Naturally gluten-free and feeds 4-6 people.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Potato Crust:
  • 1 20-ounce bag shredded hash browns (approximately 4½ cups)
  • 3 tablespoons unsalted butter melted
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • Sea salt and black pepper to taste
For the Filling:
  • 1 tablespoon extra virgin olive oil
  • 4 ounces pancetta diced
  • ½ medium red bell pepper diced small
  • ½ medium green bell pepper diced small
  • ½ medium red onion diced small
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • 6 large eggs room temperature
  • 1 cup whole milk
  • 1 cup finely shredded 6-cheese Italian blend divided
  • 1 tablespoon fresh parsley finely chopped

Method
 

Prepare the Oven and Potato Crust
  1. Place the top oven rack in the center position and preheat your oven to 425°F. This high temperature will help create that crispy, golden potato crust.
  2. In a large bowl, combine the shredded hash browns, melted butter, Italian seasoning, and garlic powder. Season generously with salt and black pepper to taste, and toss everything together until the potatoes are evenly coated. Set aside while you prepare the filling.
Cook the Filling
  1. Add the olive oil to a 10½-inch well-seasoned cast iron skillet (or other oven-safe non-stick skillet) set over medium heat. Add the diced pancetta, red bell pepper, green bell pepper, red onion, Italian seasoning, and garlic powder. Season with salt and black pepper to taste, and stir to combine.
  2. Cook, stirring frequently, until the pancetta is nicely browned and the vegetables are crisp-tender, approximately 4-5 minutes. You want the pancetta to render some of its fat and the vegetables to soften but still have a bit of bite. Transfer the contents of the skillet to a bowl and set aside.
Form and Bake the Crust
  1. Allow the skillet to cool for several minutes (you don't want to burn your fingers!). Once it's cool enough to handle, add the potato mixture to the skillet. Using your fingers, carefully press the potatoes into a uniform layer along the bottom and up the sides of the skillet, creating a crust. Make sure it's evenly distributed with no thin spots.
  2. Place the skillet in the preheated 425°F oven and bake for 15-20 minutes, or just until the potato crust is lightly browned and starting to crisp up. Remove from the oven and reduce the oven temperature to 350°F.
Assemble and Bake
  1. While the crust is baking, add the eggs, whole milk, and ¾ cup of the shredded cheese blend to the bowl with the sautéed pancetta and vegetables. Whisk everything together until thoroughly combined. The mixture should be smooth and well-blended.
  2. Place the skillet in the 350°F oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean. The frittata should be puffed up, golden on top, and set in the middle.
  3. Remove from the oven and let the frittata cool for 15 minutes before slicing. This resting time allows it to set properly so it slices cleanly. Top with fresh chopped parsley right before serving. Enjoy!

Notes

Potato Crust Tips:

  • Packaged shredded hash browns save time, but you can use 4½ cups peeled and shredded Idaho or Russet potatoes instead
  • If using fresh potatoes, squeeze out excess moisture with a clean kitchen towel before mixing with butter
  • Really pack that potato crust into the skillet. You want it compact so it holds together
  • Don't skip the par-bake. This step ensures a crispy crust that won't get soggy