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Wednesday, August 24, 2016

Hashbrowns, Spinach and Tomato Pie

This is one of those recipes that could be served for breakfast, lunch or dinner.  Tonight at our house it is breakfast for dinner.  Who doesn't love that?  The original recipe for this dish calls for mozzarella cheese, but I use feta as I like feta and eggs together.  You could use whatever you like.  I am going to sprinkle some chopped kalamata olives on top.  You could go spicy with Monterey Jack cheese and jalapenos on top.  Be creative!  Any way you make it will be great!

  • 2 cups Shredded Hash Brown Potatoes, thawed
  • 1 cup cheese
  • 1 tablespoons olive oil
  • 5 cups packed fresh spinach
  • 1 garlic cloves, minced
  • 1 cup grape tomatoes, cut in half
  • 4 eggs
  • 1/4 cup milk or half and half
  • pinch of nutmeg
  • salt and fresh ground pepper, to taste
Spray to coat a pie plate.  Put hash browns into the bottom and press down.  Bake at 375 for 10 minutes.  In a skillet heat 1 T. oil, add half the spinach, the tomatoes and the garlic.  Saute until the spinach wilts, adding more spinach into the pan as you have room.  After 10 minutes remove the pie plate from the oven, and sprinkle the cheese over the hash browns.  Put the spinach mixture over the cheese.  Whisk the eggs and milk and nutmeg and pour over the vegetables.  Bake for 30-35 minutes.

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