Cooking Instructions
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Step 1
Shred the
Potatoes (2)
and leave them in an ice-cold water bath for 5-10 minutes.
Step 2
Drain the potatoes and leave to the side.
Step 3
Chop
Red Onion (1/4)
,
Garlic (4 cloves)
, and
Thai Chili Peppers (2)
and begin to sauté on a medium-heat pan until translucent.
Step 4
Chop the
Zucchini (1)
and
Cherry Tomatoes (8)
and add them to the pan.
Step 5
Add the
Fresh Spinach (360 mL)
,
Salt (6 g)
,
Ground Black Pepper (2 g)
, and
Italian Seasoning (1 g)
and cook until soft.
Step 6
Once it’s cooked, let it cool for 10 minutes.
Step 7
In the meantime, in a small pan, add the
Olive Oil (30 mL)
and sauté the potatoes with the seasoning until golden brown.
Step 8
Preheat the oven to 350 degrees F (180 degrees C).
Step 9
Lay the potatoes flat into the pan, until it begins to crisp up for 10 minutes on medium-low heat.
Step 10
In a separate bowl, whisk the
Farmhouse Eggs® Large Brown Eggs (4)
,
Half and Half (120 mL)
, a bit of salt, pepper, and Italian seasoning, along with the veggie filling.
Step 11
Add the
Goat Cheese (115 g)
and whisk everything until well combined.
Step 12
Pour the vegetable and egg mixture into the same pan as the hashbrowns.
Step 13
Bake for 25-30 minutes until fully cooked.
Step 14
Cool for 10 minutes then slice and enjoy!
