• 8 Dr. Praeger’s Four Potato Hash Browns
  • 1 tbsp. olive oil
  • 2 cloves garlic  (minced)
  • ½ red onion (sliced into half-moons)
  • 2 cups mushrooms (sliced)
  • 2 cups spinach
  • 8 oz. cheddar cheese (shredded)
  • 6 eggs
  • 1 tbsp. parsley (minced)


Makes: 10 servings
Time: 40 minutes

  1. Preheat oven to 375°F
  2. Defrost Four Potato Hash Browns in oven or toaster oven. Cut into fourths.
  3. Over medium heat, saute onions and garlic in olive oil for 5 minutes until soft. Add mushrooms and spinach, along with a pinch of salt. Continue to saute for an additional 5 minutes simmering off as much water as possible.
  4. In a large bowl whisk eggs, add sauteed veggies, hash browns, and half the grated cheese. Pour into greased casserole dish, top with remaining cheese.
  5. Bake for 30 minutes until completely cooked and golden brown. Garnish with parsley and serve.