• Liz Talley -Urban Graze

Veggie Hashbrown Bake


So easy! We love this as a light meal with a salad, for brunch with ham and fresh fruit, or served alongside a grilled steak for a satisfying dinner. We love this with asparagus, but it's delicious with broccoli and/or snipped greens too. Leftovers freeze very well.

1 Tbsp. butter

2-3 Tbsp. chopped green onion

1 small clove garlic, minced or pressed

4 eggs

¼ c. milk

1- 16 oz. pkg. frozen hashbrowns, thawed overnight in refrigerator (I use organic Alexia brand)

2 - 2½ c. asparagus*, cut into approx. 1" pieces (can substitute or combine with small-chopped broccoli florets and/or tightly packed, ribbon-cut spinach/chard/kale/beet leaves)

Salt and pepper

½ - ¾ c. shredded cheddar cheese

Option: ½ c. diced ham (about ¼" cubes)

Preheat oven to 350. Grease an 8x8 baking dish.

Saute onion and garlic in butter for 2-3 minutes, just until soft and aromatic. Set aside to cool.

In a large bowl whisk the eggs and milk, then stir in the hashbrowns, asparagus (and/or other veggies), onion-garlic mixture, and ham if using. Season with salt and pepper.

Scoop into the prepared dish and sprinkle evenly with cheese.

Bake for about 30-40 minutes, or until edges are slightly browned and center has set.

*Use thin asparagus, or cut thick asparagus in half lengthwise before chopping into 1" pcs.

Recipe created or adapted by Liz Talley, Urban Graze

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#breakfast #lunch #side

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