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


  • Yield: serves 8

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

Instructions

  1. Preheat the oven to 400F degrees.
  2. Line the roasting pan with hash brown potatoes and set aside.
  3. In a small roasting pan, sauté pancetta and green onions until pancetta is crispy and green onions are soft about 8-10 minutes.
  4. Top the hash brown potatoes with the onion/pancetta mixture. Layer that with the arugula and artichoke hearts.
  5. 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.