Add broccoli, spinach, and artichoke hearts, and (cooked) meat if using.
1 cup broccoli, 1 cup spinach, 1/3 cup artichoke hearts, 1 cup ham
Mix eggs, dill, and milk and carefully pour into the hash brown crust.
4 eggs, 1/4 tsp dill, 1 cup non-dairy milk
Lightly cover baking dish with foil and bake at 350 degrees for 15 minutes.
Remove the foil and bake until the egg is set in the middle (~20 minutes).
If using a cast-iron skillet, preheat in the oven for 5 minutes and then grease liberally with ghee or olive oil before pressing the hashbrowns in.To useFresh potatoes: Peel and grate your potatoes with a box grater or a food processor with a shredder disk attachment. Place in a strainer and rinse with cold water until the water runs clear. Squeeze to remove excess water. Place on a clean kitchen towel and cover with another towel. Press to remove excess moisture (I use a cast iron skillet to press the extra moisture out).
Amount Per Serving (1 slice)
Calories 198Calories from Fat 99
% Daily Value*
Saturated Fat 3g19%
Trans Fat 1g
Vitamin A 741IU15%
Vitamin C 22mg27%
* Percent Daily Values are based on a 2000 calorie diet.