Recipes // Breakfast // Hash Browns, The New Quiche Crust

Hash Browns, The New Quiche Crust


By Jessica Goldman Foung


  • 4 cups frozen hash browns
  • Vegetable oil
  • 1/4 tsp salt-free garlic powder
  • 1/4 tsp freshly ground black pepper
  • 2 eggs
  • 1/2 cup carrots, grated
  • 1/4 cup kale, stem removed and thinly sliced
  • 1/4 tsp dried dill
  • 1/4 tsp smoked paprika


  1. Preheat oven to 375dg F and grease a muffin pan using nonstick spray.
  2. In a large pan, heat 2 teaspoons of oil over medium high heat and in batches, cook the frozen hash browns until they have thawed, about 5 minutes. Place the softened hash browns in a large bowl and once they’ve cooled, mix in the salt-free garlic powder and freshly ground black pepper. Using your hands, then press the hash brown mix into the individual muffin cups as you would a pie crust, covering the bottom and the sides (all the way to the top!) The mixture will fill 8 muffin cups. Then, place the pan into the oven to bake until the hash browns turn golden brown and crispy, about 30 minutes.
  3. Meanwhile, make the frittata filling. In a medium bowl, use a fork to whisk the eggs and then add the carrots, kale, spices, and 2 tablespoons of water. Whisk again until everything is combined.
  4. When the hash brown crusts have cooked, carefully remove the muffin pan from the oven and then fill each crust with the egg mixture, pouring almost to the top. Return the muffin pan to the oven and cook until the eggs have set, about 15 minutes. Serve while warm or reheat the next morning for a breakfast treat.

Note: If the pan is well oiled, the quiches will easily slip out of the muffin pan. However, you can always use a knife to help loosen them from the sides. Or use paper liners and then, once baked, take off the paper liners and quickly reheat the quiches in the pan to get a crispier crust.

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