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12) Vegetarian Mediterranean Hashbrown Casserole

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
  • 1 cup diced tomatoes canned drained or fresh
  • 1/2 cup chopped Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1 small red onion finely chopped (about 1/2 cup)
  • 3 large eggs
  • 1/2 cup milk
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp oil.
  2. In a large bowl, whisk eggs, milk, remaining oil, oregano, salt, and pepper.
  3. Stir in hashbrowns, tomatoes, onion, olives, and half the feta until mixed.
  4. Spread mixture into the prepared dish and sprinkle remaining feta on top.
  5. Bake 35–40 minutes until edges are golden and center is set.
  6. Let rest 5 minutes, then sprinkle parsley and cut into squares.