Hash Brown Pancetta Casserole
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
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.
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.