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Garden Hash Bake

VegetarianOvenDiner-Style

Time: 1 hour 15 minutes

Yield: 10 servings

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About

This Garden Hash Bake shows what can be done with hash browns and a little creativity! The hash browns are as crispy and delicious as ever, only now they are baked in a fluffy bed of eggs flavored with vibrant salsa and melty pockets of sharp cheddar. It's a garden of good tastes... hence why it's called the Garden Hash Bake!

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Ingredients

  • 1 (22.5-ounce) package frozen hash brown potatoes
  • 12 ounces sharp cheddar cheese, shredded
  • 12 ounces pico de gallo
  • 8 large eggs
  • 1 cup milk
  • sea salt, to taste
  • ground black pepper, to taste

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Spray a 9x13-inch glass pan with olive oil cooking spray.

Step 3 -Evenly spread out the hash browns in the bottom of the glass pan.

Step 4 -Sprinkle the cheddar cheese on the top of the hash browns.

Step 5 -Pour the pico de gallo over the cheddar cheese layer.

Step 6 -In a small bowl, add the eggs and the milk and whisk to combine.

Step 7 -Pour the egg mixture evenly over the pico de gallo layer.

Step 8 -Sprinkle the egg mixture layer with the salt and the pepper.

Step 9 -Cover the dish with aluminum foil.

Step 10 -Bake the hash bake for 1 hour.

Step 11 -Remove the foil from the dish and bake the hash bake until the top is golden-brown, about 5-10 minutes.

Step 12 -Serve.

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