Hash Brown Pancetta Casserole Recipe
Hash Brown Pancetta Casserole Recipe photo by Taste of Home
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Hash Brown Pancetta Casserole Recipe

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Eggs, hash browns, cheese, spinach, pancetta and fabulous flavor—this casserole has everything! You could also substitute provolone or Swiss cheese for the fontina. —Gilda Lester, Millsboro, Delaware
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 8 servings


  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces sliced pancetta or Jones Dairy Farm Dry-Aged Bacon, finely chopped
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 2 cups 2% milk
  • 1 cup shredded fontina cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground nutmeg
  • Freshly ground pepper and additional fresh parsley, optional

Nutritional Facts

1 piece: 291 calories, 19g fat (9g saturated fat), 253mg cholesterol, 557mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 18g protein.


  1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from the heat.
  2. In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  3. In a greased 13x9-in. baking dish, layer the hash browns, spinach mixture and pancetta. In a large bowl, whisk the eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over casserole. Sprinkle with remaining cheeses.
  4. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley. Yield: 8 servings.
Originally published as Hash Brown Pancetta Casserole in Simple & Delicious December/January 2011, p67

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julezh User ID: 1157992 115160
Reviewed Jul. 8, 2014

"Just made this casserole for a husband loved the fluffy light texture and the delicious combination of flavors!"

MamaNalo User ID: 7730338 148877
Reviewed Apr. 17, 2014


Carollizc User ID: 2124672 148876
Reviewed Apr. 15, 2014

"Haven't tried this yet, but will the next time I have a bunch of eggs to use up quickly. Although technically a breakfast/brunch dish, I think this would make a great hearty supper, too, maybe with a green salad alongside. I will be using lower-fat cheeses where I can, too."

Willy111 User ID: 4134203 122035
Reviewed Apr. 15, 2014

"I agree, I figured with Weight Watchers it equals to 8 points per serving... which is typical for a casserrole serving."

djv31613 User ID: 7162377 176283
Reviewed Mar. 6, 2013

"Thought I would try something different, I am glad I did!"

czchrome09 User ID: 7162364 192270
Reviewed Mar. 6, 2013

"Looks delicious. Will be trying this for our Easter brunch."

blue_cougar54494 User ID: 3715514 212102
Reviewed May. 2, 2012

"I ran the recipe thru a recipe calculator found at:

and this is what I came up with for stats: calorie=281 fat=19.7g carbs=7.7g fiber=1.3 protein= 18.8g"

donnatayhorses User ID: 6312744 123692
Reviewed Jan. 27, 2012

"Tasty recipe to make. I used bacon. I'm not sure if the calorie count could be correct with the specific ingredients but the dish received thumbs up around my table!"

bigmamacooks User ID: 2760788 148875
Reviewed Jan. 23, 2012

"TOH: Are you sure about the calorie count on this? 291 calories for each of 8 servings sounds low for these ingredients."

susanjost User ID: 580959 193532
Reviewed Jan. 23, 2012

"I made this for Bunco night and the ladies LOVED it. I used bacon."

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