Hashbrowns, Spinach and Tomato Pie


  • 2 cups Shredded Hash Brown Potatoes, thawed
  • 1 cup part-skim shredded mozzarella cheese, divided
  • 2 tablespoons olive oil
  • 3 cups packed fresh spinach
  • 1 cup grape tomatoes
  • 4 eggs
  • 1/4 cup milk
  • pinch of nutmeg
  • salt and fresh ground pepper, to taste


  1. Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate, top with 1/2-cup shredded mozzarella and set aside.
  2. Heat olive oil in a skillet. Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently. Remove from heat and spread over potatoes.
  3. 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.
  4. Bake for 30 to 35 minutes, or until top is golden brown. Let cool for 10 minutes before cutting. Serve.


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