Hash Brown Pancetta Casserole

Name: Hash Brown Pancetta Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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 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

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

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 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

Directions

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.
In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
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.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.

Nutrition Facts

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

Reviews

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Average Rating:

julezh

Jul 8, 2014

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

Apr 17, 2014

Yum
Carollizc

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

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

Mar 6, 2013

Thought I would try something different, I am glad I did!
czchrome09

Mar 6, 2013

Looks delicious. Will be trying this for our Easter brunch.
blue_cougar54494

May 2, 2012

I ran the recipe thru a recipe calculator found at: http://caloriecount.about.com/cc/recipe_analysis.php?process=resubmit&count=22and this is what I came up with for stats: calorie=281 fat=19.7g carbs=7.7g fiber=1.3 protein= 18.8g
donnatayhorses

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

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

Jan 23, 2012

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