Bacon & Potato Pie

Bacon and potato pie is brunch math at its best. Crispy bacon, grated russet potatoes, sharp cheddar, and a generous pile of beaten eggs bake into a crustless casserole that slices into neat squares. No pastry to fuss with, no flipping, no babysitting at the stove.

The key move is rendering the bacon first and cooking the onions in the leftover fat. That smoky drippings flavor seeps into every bite, which is the whole reason this beats a plain frittata. Use the sharpest aged cheddar you can find since it carries the dish, and grate the potatoes coarse so they keep some texture instead of melting into the eggs.

The casserole is set when the center no longer jiggles. A residual five-minute rest off the heat firms the eggs so each square holds its shape on the spatula. Brunch crowd, holiday morning, or a make-ahead weekday breakfast: this one earns its keep.

Chef Tips

• Cook the bacon until properly crisp, soft bacon goes flabby once baked into the custard
• Squeeze the grated potatoes in a clean towel to wring out moisture, otherwise the pie weeps water
• Use freshly grated cheddar, pre-shredded bags are coated in anti-caking starch that dulls the melt
• Cool 5 minutes before cutting so the squares hold sharp edges

Variations

• Swap half the bacon for diced ham or browned breakfast sausage
• Fold in a cup of sauteed spinach or roasted red pepper for color and balance
• Top with sliced scallions and a dollop of sour cream at the table