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Meet your new favorite dinner—or lunch or breakfast. In this crowd-pleasing recipe, we replaced the usual pastry shell with a golden crust made from shredded potatoes and bacon. Kitchen shears are useful for cutting raw or cooked slices of bacon into small pieces. Blind-baking the crust is key to getting it crisp. We also gave the filling a flavorful boost with Gruyère cheese and a touch of Dijon mustard.


Credit: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox

Recipe Summary

1 hr 20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Cook bacon in a 10-inch cast-iron skillet over medium until browned and almost crisp, but still tender, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly. Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.

  • Add hash browns, bacon, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine. Using a wooden spoon, spread mixture into an even layer across the bottom and 1 inch up sides of skillet. Transfer to preheated oven, and bake until lightly golden, about 30 minutes.

  • Whisk together eggs, half-and-half, Gruyère, Dijon, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a large bowl. Stir in scallions.

  • Remove skillet from oven, and scatter asparagus over crust. Pour egg mixture over asparagus, and return to oven.

  • Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing.