HASH BROWNS WITH GRUYèRE & PANCETTA
Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside
Provided by James Martin
Categories Breakfast, Brunch, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).
- Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.
- Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.
- Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.
Nutrition Facts : Calories 356 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
HASH BROWN PANCETTA CASSEROLE
Eggs, hash browns, cheese, spinach, pancetta and fabulous flavor-this casserole has everything! You could also substitute provolone or Swiss cheese for the fontina. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- 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., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 13x9-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., Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.
Nutrition Facts : Calories 291 calories, Fat 19g fat (9g saturated fat), Cholesterol 253mg cholesterol, Sodium 557mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
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