Tomato and Spinach Hash Brown Pie

Prep
Time
Total Time
Number Of
Ingredients
6
Servings6

A savory hash brown recipe with seasoned tomatoes, fresh spinach and Italian blend cheese for a baked vegetarian main dish

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 4 cups Alexia® Seasoned Yukon Select Hashed Browns
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 2 cups chopped baby spinach leaves
  • 1 cup Egg Beaters® Original
  • 1/4 cup reduced fat (2%) milk
  • 3/4 cup shredded Italian blend or mozzarella cheese
 
Directions
  1. Preheat oven to 375°F. Spray 9-inch glass pie plate and large skillet with cooking spray. Heat skillet over medium-high heat. Add hashed browns; cook 4 minutes or until hot, stirring occasionally. Remove from skillet and spread in pie plate; set aside.
  2. Wipe out skillet with paper towel. Add drained tomatoes and spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove skillet from heat; set aside. Pour Egg Beaters and milk evenly over potatoes; top with tomato mixture and sprinkle with cheese.
  3. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Cook's Tips

If Alexia® Seasoned Hashed Browns are not available, use plain shredded hashed browns and add 1/4 teaspoon of each salt, pepper and garlic powder. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

If Alexia® Seasoned Hashed Browns are not available, use plain shredded hashed browns and add 1/4 teaspoon of each salt, pepper and garlic powder. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 150 View complete nutrition information
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