Tomato and Spinach Hash Brown Pie
15Prep Time Minutes
55Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||3 g||5%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||3 g||12%|
|Vitamin C||13 mg||21%|
|Vitamin A||1342 iu||27%|
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.
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.
Bake 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
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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