Ham and Spinach Hashbrown Breakfast Skillet

Name: Ham and Spinach Hashbrown Breakfast Skillet
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 1 package (16 oz) Cascadian Farm™ organic frozen hashbrowns; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups shredded Gruyère cheese (6 oz); 1 cup chopped baby spinach; 3/4 cup chopped fully cooked ham (about 4 oz); 6 eggs; 1/2 cup half-and-half; 2 teaspoons Dijon mustard; 1/4 cup sliced green onions

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Kitchen Tested

Ham and Spinach Hashbrown Breakfast Skillet

Prep 25 min
Total 1 hr 25 min
Servings 6

What happens when you replace the crust in a breakfast quiche with hashbrowns? Magic, that’s what. With a crispy, buttery hashbrown base, this one-skillet wonder starts on the stovetop and finishes hands-free in the oven. Throw a dollop of sour cream on top, and you’ve got yourself a spectacularly savory slice of breakfast pie. MORE+ LESS-

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

tablespoons vegetable oil

package (16 oz) Cascadian Farm™ organic frozen hashbrowns

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups shredded Gruyère cheese (6 oz)

cup chopped baby spinach

3/4

cup chopped fully cooked ham (about 4 oz)

eggs

1/2

cup half-and-half

teaspoons Dijon mustard

1/4

cup sliced green onions

Steps

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1

In 10-inch nonstick ovenproof skillet with a lid, heat oil over medium heat.
2

Add frozen hashbrowns; cover and cook 10 minutes, stirring halfway through. Uncover, add salt and pepper; cook 10 to 12 minutes, stirring halfway through, until hashbrowns are tender and golden brown in spots. Remove from heat.
3

Heat oven to 400°F. Using back of spoon, carefully press hashbrowns into even layer in bottom and up side of skillet.
4

Top with cheese, spinach and ham. Beat eggs, half-and-half, Dijon mustard and 3 tablespoons of the green onions in 2-cup glass measuring cup or small bowl; pour over ham.
5

Bake 28 to 33 minutes or until eggs are completely set in center and internal temperature is at least 160°F. Let stand 10 minutes before serving. Garnish with remaining 1 tablespoon green onion.