This is another quick, easy and DELISH recipe from diethood.com - great for brunch! I posed the original recipe plus what edits I made based on what I had at home.
Ingredients
- 2 cups Ore-Ida Shredded Hash Brown Potatoes , thawed
- 1 cup part-skim shredded mozzarella cheese , divided (I used cheddar)
- 2 tablespoons olive oil
- 3 garlic cloves , minced
- 1 cup grape tomatoes , halved (I used canned diced tomatoes)
- 3 to 4 cups packed fresh baby spinach ( I used frozen) ( I added onion flakes and canned mushrooms as well.
- 4 eggs ( I used 6)
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg , or to taste
- salt and fresh ground pepper , to taste
Instructions
- Preheat oven to 375.
- Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
- Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
- Heat olive oil in a skillet.
- Add garlic and cook and stir for 30 seconds.
- Stir in tomatoes and continue to cook for 30 seconds.
- Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently.
- Remove from heat and spread over prepared hashbrowns.
- In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
- Pour over spinach and tomatoes.
- Sprinkle the remaining shredded mozzarella over the pie.
- Bake for 30 to 35 minutes, or until top is golden brown.
- Let cool for 10 minutes before cutting.
- Serve.
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