Name: Hash Brown Casserole with Artichokes and Pancetta {Swiss Diamond Giveaway}
Ingredients: 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

Description

A lightened up version of a breakfast casserole using hash brown potatoes, pancetta and artichoke hearts.

Ingredients

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

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Instructions

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.