Hash Brown Pancetta Casserole

By michellecresta

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

• 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 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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 13-in. x 9-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 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.