Breakfast (Hash Brown Pancetta Casserole)

By chefbobby

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

Preparation

Step 1

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 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.

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.