Hash Brown Casserole with Artichokes and Pancetta
Hash Brown Casserole with Artichokes and Pancetta is my version of a lightened up breakfast casserole. Easy to make ahead, this is perfect to serve a crowd. Be sure to read to the very bottom as I’m giving away a gorgeous Roasting Pan from Swiss Diamond.
‘Tis the season for house guests. Or so it is at our house. Once the snow falls, the people flock. I have joked in the past that it’s like running a bed and breakfast at my place during the winter. It’s new faces every weekend but always the same gig: they come, they ski, they eat, they sleep and then they leave. This isn’t me complaining, I promise! For the most part I dig it. I love showing friends and family our beautiful town and sharing the slopes with familiar faces.
It’s usually my husbands friends that stay with us since most of my family and friends are already here. I’ve come to accept that I won’t ever get past my need to cook and clean for everyone and anyone that stays with us. My husband tells me I’m overdoing it as his friends are happy to have a place to lay their head at night and while I know he’s right, I honestly can’t help myself. I’ll run myself down making sure everyone feels welcome and leaves well fed. I suppose there are worse problems to have, am I right?
One of my all-time favorite breakfast casseroles (that my dear friend, Caroline, serves every time we stay with her) is laden with cheese, crumbled breakfast sausage and cubed french bread. It’s the bomb and a breakfast I might feel otherwise guilty about eating but gobble it up knowing I’m about to burn a bunch of calories on the slope. It’s so easy to prepare, it’s now become my go to as well when I have a crowd to feed.
This hash brown casserole is my ode to her delicious breakfast casserole but also my attempt to lighten things up. Instead of cubed french bread, I opted for organic shredded potatoes and instead of the iconic breakfast sausage I went with a bit of crispy pancetta, artichoke hearts and fresh arugula. I finished it with just enough shredded sharp cheddar for good measure. Full of flavor, nutrient packed and won’t weigh you down. Perfect for a cold morning with friends before skiing our butts off!
Now if I could just figure out how to keep up with all that bedding laundry…..
Who wants to win one of these beautiful roasting pans? Trust me, you ALL do. Swiss Diamond offers the finest nonstick cookware in the world. No, really, it’s true. Swiss Diamond Cookware was ranked #1 nonstick by the leading US Consumer Ratings Organization and it’s been dubbed the “Rolls-Royce of Nonstick Fry Pans” by the Wall Street Journal. The non-stick surface is SO good, you don’t need additional butter or oil as you can see I omitted in this recipe. The clean up is a cinch and only requires a little bit of soapy warm water. No scrubbing here. And the best part is all the cookware is safe up to 500F degrees in the oven. You can start on the stove and finish in the oven- who doesn’t love that? One less pan to clean! To enter the giveaway, simply follow the instructions below using the Rafflecopter just below the recipe. Giveaway ends Sunday, November 23rd at 11:59p MST. Giveaway is open to US residents only. Good luck!
A lightened up version of a breakfast casserole using hash brown potatoes, pancetta and artichoke hearts.
- 1 lb frozen shredded potatoes (hash browns), thawed
- 4 oz diced pancetta
- 8 green onions, sliced
- 1 clove garlic, minced
- 2 cups fresh arugula (about 2 oz)
- 6 oz chopped artichoke hearts
- 8 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon your favorite hot sauce
- salt and pepper
- 1 1/4 cup grated sharp cheddar
- Preheat the oven to 400F degrees.
- Line the roasting pan with hash brown potatoes and set aside.
- In a small roasting pan, sauté pancetta and green onions until pancetta is crispy and green onions are soft about 8-10 minutes.
- Top the hash brown potatoes with the onion/pancetta mixture. Layer that with the arugula and artichoke hearts.
- In a medium bowl, beat the eggs with milk, mustard, dill, hot sauce and a pinch of salt and pepper and 1 cup of the cheese. Pour that mixture over the hash browns. Top with the remaining 1/4 cup cheese. Bake in a preheated oven for 35-40 minutes until eggs are set and the top is nice and brown. Let sit for 10 minutes before slicing and serving.
I was provided cookware by Swiss Diamond for review but all opinions are my own. Thank you to Swiss Diamond as it’s truly a great product and a welcome addition to my kitchen.