Ingredients
- 2 T. oil
- 1/2 lb mushrooms, sliced
- 2 tsp. minced garlic
- 1/2 onion, diced
- 2 red bell peppers, chopped
- 2 cups packed baby spinach, roughly chopped
- 20 oz shredded potatoes, thawed and squeezed dry
- 10 eggs
- 1/3 c. half and half or milk
- 1/4 c. hot sauce (more or less taste)
- salt and pepper
- 2 c. shredded cheese
Preparation
Step 1
Preheat oven to 375
Saute onions and garlic for a few minutes, add mushrooms and a pinch of salt. Remove and add more oil and saute peppers for a few minutes, add spinach and allow to wilt, remove and set aside.
Meanwhile, generously spray 9 x 13 baking dish and add hash browns. Brown in oven for about 10-15 minutes. Add veggies over the potatoes and set aside.
Whisk together egg, half and half, hot sauce, salt and pepper and half of the cheese. Pour over the veggies and add the rest of the cheese and salt and pepper.
Bake, uncovered until the top gets golden about 45-50 minutes. Allow to rest for 10 minutes for slicing.
TO MAKE AHEAD:
Prepare casserole as directed, cover with plastic wrap and refrigerate over night and allow to come to room temperate for 1/2 hour before baking.