Serves: 6
Total Calories: 197
THE NIGHT BEFORE:
Preheat oven to 425 degrees. Spray 9" 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. Sautee 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 the 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 degrees. In blender or electric mixer, beat the milk, eggs, Beau Monde and pepper together until thoroughly mixed. Pour over the cheese. Bake 30-45 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.
This Hash Brown Pie recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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