Go Back

10) Greek-Style Feta, Olive & Hashbrown Bake

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed and squeezed dry
  • 8 oz feta crumbled
  • 1 cup pitted Kalamata olives halved
  • 1 small red onion finely chopped (about 1 cup)
  • 3 large eggs
  • 1 cup milk
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp olive oil.
  2. Sauté onion in remaining 1 tbsp oil over medium heat until soft, 5–6 minutes. Let cool slightly.
  3. In a bowl, whisk eggs, milk, oregano, and pepper. Stir in hashbrowns, onion, olives, and half the feta.
  4. Pour mixture into the dish and sprinkle remaining feta on top. Press down lightly.
  5. Bake 35–40 minutes until set and edges are golden. Let rest 5 minutes, then sprinkle parsley and cut into squares.