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Greek-Style Hashbrown Casserole with Feta and Olives

A feta, olive and spinach egg bake with shredded potatoes and oregano.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup crumbled feta
  • 1/2 cup pitted Kalamata olives sliced
  • 5 oz baby spinach chopped
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 350°F. Oil a 9x13-inch dish with 1 teaspoon oil. Heat remaining oil in skillet and cook spinach 2–3 minutes until wilted and dry. Cool slightly.
  2. Whisk eggs, milk, oregano and pepper. Fold in potatoes, feta, olives and spinach. Spread evenly in dish.
  3. Bake 45–55 minutes until eggs are set and center is 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.