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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