Potato & Bacon Pie

This crustless potato and bacon pie is what happens when a loaded baked potato meets a frittata. Crispy chopped bacon, sharp cheddar, and eggs hold everything together into a sliceable, golden slab that’s built for feeding a crowd at brunch or a lazy weekend breakfast.

No crust means no fuss. The eggs do all the binding work, setting around the potatoes and cheese as they bake until the center firms up and the edges turn golden brown. Sharp cheddar is a must here. Mild cheese just disappears into the eggs, but a good aged cheddar holds its own against all that salty bacon.

Cook the bacon until genuinely crisp before mixing it in. Limp bacon loses its texture in a 45-minute bake and turns chewy. Crisp pieces keep some crunch even after the oven, giving you that contrast against the soft potato and creamy egg.

Drain that bacon fat well, too. A little goes a long way, and too much grease will make the bottom of the pie oily instead of set.

Kitchen Tips

• Grate or dice the potatoes small so they cook through in 45 minutes; large chunks stay raw in the center
• Let the pie rest 10 minutes after baking for cleaner slices
• Test doneness by jiggling the center; it should be set, not wobbly
• This reheats beautifully the next day; cover and warm at 325°F (165°C) for 15 minutes

Variations

• Veggie version: Skip the bacon and add sautéed mushrooms and spinach
• Southwest twist: Fold in diced green chiles and swap cheddar for pepper jack
• Hash brown base: Use frozen shredded hash browns instead of russet potatoes for even quicker prep