Cheesy Hash Brown Casserole

• 1 cup (about 4 ounces) grated Gruyere cheese, divided
• 3/4 cup sour cream, divided
• 1 1/2 cups chopped onion, divided
• 3/4 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 large egg, lightly beaten
• 1 (20-ounce) package refrigerated shredded hash browns
• 1/4 cup canola oil
• 2 1/2 ounces pancetta, chopped
• 1 cup chopped red bell pepper
• 1 1/4 cups whole milk
• 5 large eggs, lightly beaten
• Garnish: chopped green onions

1. Combine 1/2 cup cheese, 1/4 cup sour cream, 1/2 cup onion, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 egg in a large bowl, stirring to combine. Stir in hash browns. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; spread hash brown mixture into pan, and cook 7 minutes or until browned on one side. Drizzle hash brown mixture with remaining 2 tablespoons oil; flip with a spatula, and cook 7 more minutes or until browned on the second side. Spoon evenly into the bottom of a lightly greased 3-quart baking dish. Add pancetta to skillet over medium-high heat; cook, stirring frequently, 2 minutes. Add red bell pepper and remaining 1 cup onion; cook, stirring occasionally, 2 minutes. Whisk together milk, 5 eggs, remaining 1/2 cup cheese, remaining 1/2 cup sour cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper in a medium bowl. Stir pancetta mixture into egg mixture, and pour over hash browns. Cover with aluminum foil, and refrigerate 8 hours or overnight. Preheat oven to 350u0b0. Bake, covered, 50 minutes or until top is browned and eggs are set. Garnish, if desired.

gruyuere cheese, sour cream, onion, salt, freshly ground black pepper, egg, browns, canola oil, pancetta, red bell pepper, milk, eggs, green onions

Taken from www.myrecipes.com/recipe/cheesy-hash-brown-casserole-0 (may not work)