Tomato and Spinach Hash Brown Pie
Minutes Prep time: 15
Minutes Total time: 55
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 55
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
4 cups frozen hash brown potatoes, shredded style
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
2 cups chopped baby spinach leaves
4 eggs
1/4 cup reduced fat (2%) milk
3/4 cup shredded Italian blend or mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 159 mg | 16% |
Carbohydrate | 14 g | 5% |
Cholesterol | 135 mg | 45% |
Total Fat | 7 g | 11% |
Iron | 1 mg | 8% |
Calories | 166 kcal | 8% |
Sodium | 387 mg | 16% |
Protein | 10 g | 20% |
Saturated Fat | 3 g | 16% |
Sugars | 2 g | 0 |
Vitamin C | 11 mg | 19% |
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, salt and pepper; 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. Whisk together eggs and milk; pour 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.
Tomato and Spinach Hash Brown Pie