Description
Silky ricotta cheese and garlicky wilted spinach fold into eggs, then nestle atop fluffy hash browns. Baked until the edges turn golden and the cheese bubbles, each slice offers creamy warmth and a crisp edge.
Ingredients
- 1 pound frozen hash browns
- 2 tablespoons butter
- 1 onion
- 2 cloves garlic
- 5 ounces baby spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in baby spinach and cook until wilted, then remove skillet from heat.
- In a large bowl, whisk together ricotta cheese, eggs, milk, salt, black pepper, and paprika.
- Fold the cooked spinach mixture and shredded mozzarella into the ricotta mixture.
- Spread thawed hash browns evenly in the prepared baking dish. Pour the ricotta-spinach mixture over the hash browns and smooth the top.
- Sprinkle grated Parmesan over the casserole.
- Bake for 35 to 40 minutes until golden and set. Let rest for 10 minutes before serving.
Notes
- For extra crispiness use fresh shredded potatoes instead of frozen.
- You can substitute feta cheese for ricotta to add a tangy flavor.
- Assemble the casserole a day ahead and refrigerate, then bake when ready.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.