| Prep Time | 30 minutes |
| Cook Time | 75 minutes |
| Passive Time | 5 minutes |
| Servings |
servings
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Ingredients
- 750 grams hash browns shredded, thawed if frozen
- 1 1/2 teaspoons salt
- 6 tablespoons butter melted
- 16 ounces spinach chopped, thawed if frozen
- 1 tablespoon olive oil
- 16 ounces mushrooms sliced
- 1 tablespoon olive oil
- 1/2 cup shallots finely chopped
- 1 cup white wine
- 10 eggs
- 20 ounces half-and-half
- 1/2 teaspoon dried thyme
- salt
- pepper
- 8 ounces Gruyere cheese grated
Ingredients
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Instructions
- Preheat oven to 425 F. Spray a 9 x 13 baking dish with vegetable oil. In a bowl, mix hash browns and salt. Press into the bottom of the baking dish. Drizzle with melted butter. Baked in preheated oven for 45 minutes.
- Squeeze excess moisture out of thawed spinach. Set aside.
- In a large skillet, saute mushrooms in olive oil on medium heat until brown. Remove and place in a bowl. Add 1 Tablespoon of olive oil to the pan and saute shallots until soft, 1-2 minutes. Add spinach and heat through.
- Put spinach into the bowl with the mushrooms and combine.
- Add the wine to the pan and reduce to 1/4 cup.
- In a separate bowl, combine the eggs with half and half. Add the thyme and salt and pepper to taste.
- Spread mushroom-spinach mixture on top of hash browns. Top with Gruyere cheese.
- Evenly pour the egg mixture on top.
- Bake at 375 F for about 30 minutes or until golden and egg custard is done.
- Let sit at least 5 minutes before serving.
Recipe Notes
If making the egg mixture and filling ahead of time, bring it to room temperature before baking. (Placing the filling in the microwave for 1-2 minutes and stirring will help it come to room temperature more quickly.)
