Ingredients:

  • 850g Frozen shredded hash browns
  • 55g Unsalted butter
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 10 Large eggs
  • 240ml Whole milk
  • 140g Fresh baby spinach
  • 1 Medium red bell pepper
  • 1/2 Small yellow onion
  • 225g Sharp cheddar cheese
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder

Instructions:

  1. Preheat your oven to 200°C. Grease your baking dish generously with butter or non stick spray.
  2. Mix 850g thawed hash browns with 55g melted butter, salt, and pepper. Press firmly into the bottom and up the sides of the dish.
  3. Bake the potato crust for 20 minutes until the edges are golden and starting to shatter.
  4. In a large bowl, beat 10 eggs with 240ml whole milk, garlic powder, and smoked paprika until smooth.
  5. Fold in the chopped spinach, diced red pepper, minced onion, and 150g of the cheddar cheese.
  6. Pour the egg mixture over the par baked hash brown crust.
  7. Sprinkle the remaining 75g of cheddar cheese evenly over the top.
  8. Return to the oven and bake for 25 minutes until the center is set and no longer jiggles.
  9. Let the casserole sit for 10 minutes before slicing.