So here’s the deal…when I wake up in the morning, I am HUNGRY!!! Breakfast is probably my favorite meal of the day and probably my biggest! Because I’m so hungry right away, I’m not very good at brunches. If the family is going to eat brunch, it’s pretty much guaranteed that I’ll eat a small breakfast before. I try… I really do!! But I just can’t wait very long. It doesn’t help that I’m up hours before everyone else. The reason I bring all this up is because today’s recipe is great for brunch!!
Also because I stink at waiting for my food in the morning, I only got one good picture of this dish:(
So this is what’s in my belly today!
This “pie” has nice golden edges that are slightly crunchy! I made mine in a skillet because I really wanted those crunchy edges! The hashbrown crust didn’t get as “goldeny” as I wanted it to, but it was still good. The cheese on top bubbled up nicely and added a good texture to the pie.
I love spinach and tomatoes, so I cut myself a piece with lots of those on top! I especially love the tomatoes because they get all deflated and juicy!! The garlic they were mixed with gives them an even better taste.
HASHBROWNS, SPINACH AND TOMATO PIE
2 cups Ore-Ida Shredded Hash Brown Potatoes, thawed
1 cup part-skim shredded mozzarella cheese, divided
2 tablespoons olive oil
3 cups packed fresh spinach
2 garlic cloves, minced
1 cup grape tomatoes
¼ cup milk (I use skim)
pinch of nutmeg
salt and fresh ground pepper, to taste
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 8 minutes; remove from oven top with ½-cup shredded mozzarella and set aside.
Heat olive oil in a skillet.
Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
Add garlic and continue to cook for 1 minute.
Remove from heat and spread over potatoes.
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.