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Hash Brown Pancetta Casserole Recipe

Hash Brown Pancetta Casserole Recipe

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 YIELD:8 servings

Ingredients

  • 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 bacon, finely chopped
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 8 large eggs
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded fontina cheese, divided
  • 1 cup (4 ounces) 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Hash Brown Pancetta Casserole

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MY REVIEW
Reviewed Jul. 8, 2014

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

MY REVIEW
Reviewed Apr. 17, 2014

"Yum"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
Reviewed May. 2, 2012

"I ran the recipe thru a recipe calculator found at: http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=22

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 23, 2012

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

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