This Leek Bacon Potato Frittata is such a delicious and satisfying dish, perfect for brunch, lunch, or even a simple weeknight dinner! It features tender boiled potatoes, savory sautéed leeks, crispy bacon, and fluffy eggs, all baked together into a hearty frittata. I love making frittatas because they’re so versatile and fantastic for feeding a crowd or meal prepping. This specific Leek Bacon Potato Frittata uses just a handful of core ingredients but delivers incredible flavor – truly comforting and perfect for a lovely spring weekend brunch!
Why You’ll Love This Leek Bacon Potato Frittata
- Hearty and Satisfying: Packed with potatoes, bacon, and eggs, this frittata is incredibly filling.
- Flavorful Combination: Savory bacon, sweet leeks, earthy potatoes, and creamy eggs are a perfect match.
- Great for Brunch or Meal Prep: Impressive enough for guests but simple enough to make ahead for easy breakfasts/lunches.
- Easy to Make: Straightforward steps involving boiling potatoes, cooking bacon/leeks, and baking.
- Uses Simple Ingredients: Relies on pantry and refrigerator staples.
Ingredients for Leek Bacon Potato Frittata
Here’s what you’ll need to make this hearty and flavorful frittata. The full list with measurements is in the recipe card below.
Main Components
- Baby yellow potatoes, cut into ½” cubes (Vegetable)
- Leek, thinly sliced (white and light green parts) (Vegetable)
- Thick-cut bacon (Meat) (Or turkey/beef bacon)
- Large eggs (Protein)
- Half and half (can sub milk or cream) (Dairy)
Seasoning & Serving
- Salt (Seasoning) (Added based on instructions)
- Black pepper (Spice)
- Butter or cooking spray (for greasing) (Fat)
- Sliced avocado (for serving) (Fruit)
- Optional Garnish: Fresh chives or parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination in this Leek Bacon Potato Frittata, but feel free to customize:
- Add Cheese: Stir ½ to 1 cup of shredded cheddar, Gruyere, Swiss, or crumbled feta/goat cheese into the egg mixture before baking.
- Different Meat: Use cooked crumbled breakfast sausage or diced ham instead of bacon. For a non-pork option, turkey bacon or beef bacon works well.
- Vegetarian: Omit the bacon and sauté the leeks in olive oil or butter. Consider adding sautéed mushrooms or bell peppers for extra flavor.
- Add Herbs: Mix chopped fresh parsley, chives, or thyme directly into the egg mixture.
- Make it Spicy: Add a pinch of red pepper flakes along with the salt and pepper.
How to Make Leek Bacon Potato Frittata
Let me show you how easy it is to make this satisfying Leek Bacon Potato Frittata:
Prep Oven, Skillet, and Potatoes
- First, I grease a 12-inch cast iron skillet or a similar oven-safe baking dish with butter or cooking spray and set it aside.
- I preheat my oven to 375°F (190°C).
- I bring a medium pot of water to a boil. I add a generous pinch of salt and the cubed baby yellow potatoes.
- I boil the potatoes for about 10 minutes, or just until they are barely fork-tender (you don’t want them mushy). I drain them well in a colander and let them cool slightly.
Prep Leeks and Cook Bacon
- While the potatoes are boiling, I prepare the leeks. Leeks are notorious for hiding dirt between their layers! I thinly slice the white and light green parts. Then, I place the sliced leeks in a large bowl of cold water and let the dirt and grit sink to the bottom. I swoosh them around gently, let them sit for a few minutes, then lift them out (leaving the grit behind) and drain them well.
- Next, I heat a large skillet (it could be the same cast iron skillet I’ll bake in, if using) over medium to medium-high heat. I add the chopped bacon and cook until it’s nice and crispy.
- I remove the crispy bacon with a slotted spoon and let it drain on paper towels, setting it aside. I discard most of the bacon fat from the skillet, leaving about 1-2 tablespoons in the pan to cook the leeks.
Sauté Leeks and Mix Eggs
- To the skillet with the reserved bacon fat, I add the cleaned and drained leeks. I sauté them over medium heat for 5-7 minutes, until they are tender and softened. I remove the skillet from the heat and let the leeks cool slightly.
- In a large bowl, I add the dozen large eggs, the half and half (or milk/cream), and the ¼ teaspoon of black pepper (plus salt, if desired, keeping bacon’s saltiness in mind). I whisk everything together until light and fluffy.
Assemble and Bake
- I chop the cooled crispy bacon into smaller pieces.
- I add the chopped bacon, the slightly cooled sautéed leeks, and the slightly cooled boiled potatoes to the whisked egg mixture. I stir gently just to combine everything.
- I pour this entire mixture into the prepared greased cast iron skillet or baking dish.
- I bake the Leek Bacon Potato Frittata for 25-30 minutes. It’s ready when the center is set (doesn’t jiggle excessively when gently shaken) and the edges are lightly golden brown.
Cool and Serve
- Cool Slightly
- Slice and serve!
Tips and Tricks for the BEST Frittata
Here are my secrets for making a perfect Leek Bacon Potato Frittata:
- Clean Leeks Thoroughly: Don’t skip washing sliced leeks in a bowl of water! Grit hides easily between the layers. Lift them out, don’t pour, to leave dirt behind.
- Barely Tender Potatoes: Boil the potatoes just until barely fork-tender. They will finish cooking in the frittata, and this prevents them from becoming mushy.
- Don’t Overbake: Bake the frittata only until the center is just set. Overbaking makes eggs rubbery. The residual heat will finish cooking the center as it rests.
- Cast Iron Skillet: An oven-safe skillet, especially cast iron, is great because you can cook the bacon/leeks and bake the frittata in the same pan (less cleanup!). Ensure it’s well-greased.
- Let it Rest: Allow the frittata to rest for 5-10 minutes after baking. This helps it set completely, makes slicing easier, and allows flavors to meld.
How to Serve
This Leek Bacon Potato Frittata is fantastic served warm or at room temperature! Enjoy it for:
- Brunch: The perfect savory centerpiece for a weekend brunch spread.
- Lunch: Serve a wedge with a simple green salad.
- Light Dinner: Pair with crusty bread and a side salad.
- Meal Prep: Cut into portions for easy grab-and-go breakfasts or lunches throughout the week.
Serve slices topped with sliced avocado, extra crumbled bacon, or fresh herbs like chives or parsley.
Make Ahead and Storage
Frittatas are excellent for making ahead!
- Make Ahead: Bake the frittata completely, let it cool, then cover and refrigerate.
- Storage: Store leftover frittata, covered tightly, in the refrigerator for up to 4 days.
- Reheating: Enjoy cold, at room temperature, or reheat individual slices gently in the microwave, oven (wrapped in foil at 325°F/160°C), or air fryer until warmed through.
FAQs about Leek Bacon Potato Frittata
- Can I use a different type of potato?
- Yes, Yukon Golds or red potatoes work well as they hold their shape nicely. Russets can also be used but might break down a bit more.
- Can I make this vegetarian?
- Easily! Omit the bacon. Sauté the leeks in olive oil or butter instead of bacon fat. Consider adding sautéed mushrooms or crumbled feta cheese for extra flavor and substance.
- What can I substitute for half-and-half?
- You can use an equal amount of whole milk for a lighter frittata or heavy cream for a richer one. A non-dairy milk like unsweetened almond or soy milk could also work, though the texture might be slightly different.
Enjoy this delicious, hearty, and satisfying Leek Bacon Potato Frittata! It’s a perfect dish for any meal of the day.
Print
Leek Bacon Potato Frittata
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 1x
- Category: Breakfast, Brunch, Main Course, Frittata
- Cuisine: American, French-Inspired
Description
This leek bacon potato frittata is so delicious and uses just 6 main ingredients (plus salt, pepper)! It’s the perfect springy brunch to feed a crowd or to make for meal prep!
Ingredients
Scale
- 3 cups baby yellow potatoes, cut into ½-inch cubes
- 1 large leek (white and light green parts only), thinly sliced
- 8 slices bacon, chopped
- 1 dozen (12) large eggs
- 1/2 cup half and half (can substitute milk or heavy cream)
- 1/4 teaspoon black pepper (plus more to taste)
- Salt (for boiling potatoes and to taste)
- Butter or cooking spray (for greasing skillet)
Optional for Serving:
- Sliced avocado
- Green salad
Instructions
- Prepare Pan and Preheat Oven: Preheat oven to 375°F (190°C). Generously grease a 12-inch cast iron skillet or similar oven-safe baking dish with butter or cooking spray. Set aside.
- Boil Potatoes: Place the cubed potatoes in a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10 minutes, or until the potatoes are just barely fork-tender (don’t overcook). Drain thoroughly in a colander and let cool slightly.
- Clean Leeks: While the potatoes boil, thinly slice the white and light green parts of the leek. Place the sliced leeks in a large bowl of cold water. Swish them around vigorously to release any dirt or grit trapped between the layers. Let sit for a few minutes for the dirt to sink, then carefully lift the leeks out of the water, leaving the grit behind. Drain the leeks well.
- Cook Bacon: Heat a large skillet (the same one you’ll bake in if using cast iron) over medium to medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Pour off all but about 2 tablespoons of the bacon fat from the skillet (reserve or discard the rest).
- Sauté Leeks: Add the cleaned and drained leeks to the skillet with the reserved bacon fat. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the leeks are tender and softened. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk the eggs until beaten. Add the half and half and 1/4 teaspoon black pepper. Whisk until light and fluffy.
- Combine Filling: Chop the cooked bacon. Add the chopped bacon, sautéed leeks, and slightly cooled boiled potatoes to the egg mixture. Stir gently to combine.
- Bake Frittata: Pour the egg mixture into the prepared greased skillet or baking dish. Bake for 25-30 minutes, or until the center is set (no longer jiggly) and the edges are golden brown.
- Serve: Let the frittata cool slightly in the skillet for a few minutes before cutting into wedges. Serve warm with sliced avocado and a green salad, if desired.
Notes
- 6 Ingredients: This recipe highlights 6 main components (Potatoes, Leek, Bacon, Eggs, Half-and-Half, Pepper). Salt and cooking fat are usually considered staples.
- Cleaning Leeks: Leeks trap a lot of dirt. Soaking and rinsing as described is the best way to clean them thoroughly. Use only the white and light green parts.
- Potatoes: Use waxy potatoes like Yukon Gold or baby yellow potatoes that hold their shape. Boil until just tender.
- Bacon Fat: Cooking the leeks in bacon fat adds flavor, but you can discard it and use olive oil if preferred.
- Doneness: The frittata is done when the center is fully set. A knife inserted near the center should come out clean. Be careful not to overbake, which can make eggs rubbery.
- Storage: Store leftover frittata covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, or enjoy cold.