- 4
Ingredients
- 1-pound 12-ounce package frozen hash browns
- 6 eggs
- 1/2 of a 14-ounce box frozen spinach, thawed
- Kosher salt
- Olive oil
- Salsa
- 1/2 cup shredded mozzarella cheese
- Chili flakes
Preparation
Step 1
Remove hash browns from freezer to a sink of water to thaw. After about 30 minutes drain the potatoes using a salad spinner.
Turn on the broiler and heat the skillet.
In a mixing bowl, beat 2 of the eggs. Add the hash browns along with the spinach. Toss with kosher salt.
Using thick oven mitts, remove the hot skillet from the oven, coat it with oil, and spoon in the potato mixture. Pack it down into the corners and sppon the salsa on top. Slide the skillet back under the broiler, and cook for 12 to 15 minutes or until the tomatoes just start to brown.
Retrieve the skillet, sprinkle with a handful of cheese, and crask the remaining 4 eggs on top. Sprinkle with more salt and drizzle with some oil. Place the pan back under the broiler and remove it as soon as the egg whites set, about 4 to 5 minutes. Sprinkle chili flakes and server.