- 6
Ingredients
- 1 pound refrigerated hash browns
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 slices turkey bacon, cooked then cut into small pieces
- 1 cup fresh broccoli, chopped
- 1/4 cup red bell pepper, diced
- 1/2 shallot, finely diced
- handful baby spinach
- 2 whole eggs plus 2 egg whites, lightly beaten
- 1 cup low-fat milk
- pinch crushed red pepper
- salt and pepper, to taste
- 1/4 cup cheddar cheese, shredded
- 1 tablespoon flour
Preparation
Step 1
Preheat oven to 325 degrees F.
In a large nonstick skillet, heat 1 tablespoon of oil and 1tablespoon butter over medium-high heat. Add the potatoes to the skillet, spreading in an even layer, season with salt and pepper. Press down with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, for 12 minutes, until the bottom is golden brown and crisp.
Working in small sections, use a spatula to flip the hash browns over so the uncooked side can brown too. Cook about 8 minutes more, until both sides are golden brown.
Lightly grease a 9x9-inch baking dish. Use you spatula to transfer the hash browns to the baking dish and press the hash browns into the bottom of the dish.
In the same skillet, cook the broccoli, shallot and red bell pepper for 1-2 minutes, until barely softened and tender.
In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste. In another small bowl, toss together shredded cheese and flour. Add the cheese to the egg mixture. Stir in bacon, the veggies and baby spinach.
Pour egg mixture on top of the hash browns.
Bake for 50, until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.