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Hash Brown Pancetta Casserole

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


  • 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


  • 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.

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  • julezh
    Jul 8, 2014

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

  • MamaNalo
    Apr 17, 2014


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

  • kcc1108
    Feb 20, 2012

    No comment left

  • 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.