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Stroller Envy

Kid-Friendly Hidden-Veggie Hashbrown Casserole

Finely grated carrot and chopped spinach are folded into a mild cheddar potato bake.
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 1/4 cups whole milk
  • 1 cup finely grated carrot
  • 3 oz baby spinach finely chopped
  • 1 1/2 cups shredded mild cheddar divided
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 1/2 teaspoon kosher salt
  • 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. Cook carrot over medium heat 4–5 minutes; add chopped spinach and cook 2 minutes until dry. Cool slightly.
  2. Whisk eggs, milk, salt and pepper. Fold in potatoes, vegetables and 1 cup cheddar. Spread in dish and top with remaining cheese.
  3. Bake 45–55 minutes until center reaches 165°F and eggs are set. 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.