Pancetta and Parmesan Hashbrown Bites

Perfect for your Christmas morning!  The Parmesan and hash brown crust adds a little bit of texture and is an easy do ahead step.  Then just mix a few eggs and cheese and bake.  Very quick and easy so you can get on with more important things on Christmas morning… installing batteries in your kids’ toys and assembling race tracks or doll houses.  Better make an extra batch for Santa!  So good with the fresh tomato relish (see recipe) or your favorite salsa.
  1. Preheat oven to 375 degrees. Lightly grease mini cupcake pan with butter.  In a bowl combine the roughly chopped hash browns and 1 cup of grated parmesan cheese, and flour.  Mix with your hands to combine.  Firmly press mixture into the bottom of each cup in equal portions.  It will only cover the bottom and a little bit of the sides.
  2. Bake the potato cheese shell for 20 minutes and set aside.  This part can be done in advance (a few hours).
  3. Reduce oven heat to 350. In a large bowl combine the eggs, milk, remaining 1 cup Parmesan cheese, salt and pepper.  Whisk to combine.
  4. Crumble the pancetta or bacon into each cup on top of the hash brown & Parmesan crust.  Pour the egg mixture on top in equal portions.  Bake for 12-14 minutes until just done

Tomato Relish
Serve with tomato relish – chopped tomatoes, red onion, red wine vinegar, and extra virgin olive oil, pinch of red pepper flakes, salt and pepper.

2 cups shredded (not finely grated) Parmesan cheese, divided into equal 1 cup portions

2 cups frozen hash browns, roughly chopped

1 teaspoon flour

1 tablespoon unsalted butter

5 large slices Pancetta or bacon, cooked until crisp

8 Eggs

½ cup whole milk or half and half

½ teaspoon Salt  

¼ teaspoon fresh ground black pepper
Makes 24
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1 Comment

  • comment-avatar
    Mike Little January 2, 2015 (10:41 am)

    This is so good. Very rich and delicious.