Use a 9 inch pie plate or a 10 inch cast iron skillet.
Use ghee or olive oil to coat your baking dish, including the sides.
Thaw frozen hashbrowns in the microwave for 2 minutes.
Mix potatoes with ghee, olive oil and garlic salt. Press into your baking dish.
Bake crust at 425 degrees F for 30 minutes.
Add broccoli, spinach, and artichoke hearts, and (cooked) meat if using.
Mix eggs, dill, and milk and carefully pour into the hash brown crust.
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.