Description
This creamy and savory hashbrown casserole combines golden shredded potatoes, tender spinach, and tangy feta cheese baked together in a rich, comforting dish. Perfect for breakfast, brunch, or even dinner, it’s easy to prepare, full of flavor, and guaranteed to please a crowd.
Ingredients
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1 (30-ounce) bag frozen shredded hashbrowns, thawed
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2 tablespoons olive oil or melted butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 (10-ounce) package frozen spinach, thawed and drained
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1 ½ cups crumbled feta cheese
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1 ½ cups shredded mozzarella or Monterey Jack cheese
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1 cup sour cream
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1 cup plain Greek yogurt (or additional sour cream)
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3 large eggs
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried dill (optional)
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½ teaspoon paprika (for garnish)
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¼ cup grated Parmesan cheese (optional topping)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
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In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
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Stir in the drained spinach and cook for 2–3 minutes, allowing excess moisture to evaporate. Remove from heat.
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In a large mixing bowl, whisk together sour cream, Greek yogurt, and eggs until smooth. Add salt, pepper, and dried dill.
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Add thawed hashbrowns, feta cheese, mozzarella, and the spinach mixture. Stir until evenly combined.
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Spread the mixture into the prepared baking dish. Smooth the top and sprinkle with Parmesan and paprika.
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Bake uncovered for 45–50 minutes or until golden brown and bubbling.
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Let cool for 10 minutes before serving to allow the casserole to set.
Notes
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Thaw and drain hashbrowns and spinach thoroughly to avoid excess moisture.
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For extra creaminess, mix in 4 ounces of softened cream cheese.
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Substitute fresh spinach by sautéing 4 cups of chopped spinach until wilted.
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Add diced roasted red peppers or mushrooms for more flavor.
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Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes