1 pk (12 oz) frozen hashbrown
-potatoes*; thawed
1/4 c Margarine; melted
1 pk (10 oz) frozen chopped
-spinach; thawed
1 tb Margarine
1 sm Onion; chopped
1/2 ts Grated nutmeg
1/4 ts Ground black pepper
3/4 c Shredded lowfat cheddar
-cheese
3/4 c Shredded lowfat Monterey
-jack cheese
1 c Skim milk
4 lg Eggs
1/2 ts Beau Monde seasoning**
Cherry tomatoes and parsley;
-for garnish
*(1/2 of a 24 oz package).
**(Can be found at stores carrying Spice Islands brand spices).
The Night Before: Preheat oven to 425 F. Spray a 9-inch pie plate with
nonstick cooking spray.
Press thawed potatoes between paper towels to absorb moisture. Make a crust
of potatoes by pressing them firmly along bottom and sides of pie plate.
Use pastry brush to brush with the 1/4 cup melted margarine. Bake 20
minutes.
Meanwhile, using clean hands, squeeze excess moisture from thawed spinach.
In small skillet, over medium heat, melt the 1 tablespoon of margarine.
Saute chopped onion until translucent, about 5 minutes. Crumble “dry”
spinach into pan and stir in nutmeg. Remove from heat and cool to room
temperature.
Spread spinach mixture evenly over potato crust. Mix shredded cheeses
together, then spread cheeses evenly over the spinach. Cover with foil and
refrigerate overnight.
The Next Morning: Preheat oven to 350 F.
In a blender or electric mixer, beat the milk, eggs, Beau Monde and pepper
together until thoroughly mixed. Pour over the cheese. Bake 30 to 45
minutes or until puffed and cooked through.
Remove pie from oven and let sit for 5 minutes to firm up. Serve hot with
garnish of cherry tomatoes and parsley.
NOTES : The hashbrown “crust” is unique and delicious. The key is to press
as much moisture out of the potatoes as possible. I was surprised to find
frozen hashbrowns with no fat and reasonable amount of sodium. It’s worth
it to read package labels while shopping!
Yields
6 Servings
