Pancetta and Gruyère Breakfast Casserole
Author: Nicole
Ingredients
  • ¾ pound (12 ounces) frozen shredded hash browns
  • 8 ounces diced pancetta
  • 1 teaspoon olive oil (divided)
  • 1 red pepper, diced
  • 3 medium cloves garlic, minced
  • 1 teaspoon finely minced fresh rosemary
  • 7 large eggs
  • ¾ cup half and half
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1-1/2 cups shredded Gruyère cheese (preferably medium)
Instructions
  1. Preheat the oven to 350°F. Spray a 9-inch square baking pan (ceramic, glass or metal) with olive oil spray.
  2. Place hash browns in the baking pan and cook for 10 minutes. This is to eliminate some of the water from the potatoes so the casserole isn’t soggy.
  3. In a medium non-stick pan, heat ½ teaspoon olive oil over medium-high heat. Add the pancetta and cook until lightly browned, about 4 to 5 minutes, stirring occasionally. Transfer pancetta to a paper towel lined plate.
  4. Add remaining ½ teaspoon olive oil to the pan. Cook red pepper over medium heat until soft, about 4 to 5 minutes. Add garlic and rosemary to the pan and stir. Cook for 1 minute. Remove from heat.
  5. Add pancetta to the pan and stir. Set aside.
  6. In a large bowl, whisk the eggs, half and half, Kosher salt and black pepper.
  7. Carefully stir the pancetta mixture into the partially cooked hash browns and spread into an even layer. Top with half of the cheese and pour the egg mixture on top. Ensure that the hash brown mixture is submerged. Top with remaining cheese.
  8. Bake, uncovered, until the eggs are set and the casserole is lightly browned at the edges, 45 to 50 minutes.
  9. Remove from the oven and cool for 10 minutes.
  10. Cut into six rectangles and serve.
Notes
* You can prepare the pancetta-red pepper-garlic-rosemary mixture a day in advance and refrigerate.
* I used Alexia Yukon Select Hashed Browns.
Recipe by Riegl Palate at https://www.rieglpalate.com/pancetta-and-gruyere-breakfast-casserole/