Hashbrowns, Spinach and Tomato Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Packaged shredded Hash Brown Potatoes, thawed
  • 1 cups - part-skim shredded mozzarella cheese, divided
  • 2 tablespoons - olive oil
  • 3 - garlic cloves, minced
  • 1 cups - grape tomatoes, halved
  • 3 cups - packed fresh baby spinach, 3-4 cups
  • 4 - eggs
  • 1/4 - cup milk, (can use skim)
  • 1/8 teaspoons - ground nutmeg, or to taste
  • - salt and ground pepper, to taste
  • Directions:

    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.

    Brief Description

    A quick to cook Brunch dish that will satisfy everyone

    Main Ingredient:


    Category:  Eggs

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min



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    Posted On:

    April 8, 2017

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