3 cups shredded potatoes/hash browns
1/3 cup milk (unsweetened almond milk or low-fat dairy)
1/4 cup shredded cheese + 2 Tbsp for sprinkling on top
1/2 cup onion, diced
1/2 cup green peppers, diced
1/2 cup mushrooms, chopped
1/2 cup shredded kale
2 garlic cloves, minced
1-2 Tbsp olive oil
Salt & pepper to taste
Optional: Garnish with fresh tomatoes & parsley
For this recipe, you can either use an 8" cast-iron skillet or a regular skillet then transfer into a casserole dish before baking. Preheat oven to 375 degrees.
1. Warm a drizzle of olive oil in skillet over medium-high heat. Toss in the shredded potatoes (hash browns) and cook until brown on top. If using cast-iron skillet, flatten hash browns on bottom to form "crust". If using casserole dish, spray bottom with non-stick cooking spray then spread the hash browns out flat.
2. In separate skillet saute the onions, garlic, peppers, and mushrooms for a few minutes (until onions are translucent) then sprinkle them evenly on top of the hash brown layer.
3. In mixing bowl, whisk together the eggs, milk, cheese, salt & pepper. Toss in the shredded kale. Pour egg mixture on top of vegetable and hash brown layers. Sprinkle a few tablespoons of shredded cheese on top.
4. Bake at 375 degrees for 30-35 minutes. Top with fresh tomatoes and parsley. Enjoy!