This Garden Hash Bake shows what can be done with hash browns and a little creativity! The hash browns are as crispy and delicious as ever, only now they are baked in a fluffy bed of eggs flavored with vibrant salsa and melty pockets of sharp cheddar. It’s a garden of good tastes… hence why it’s called the Garden Hash Bake!
Ingredients
- 1 (22.5-ounce) package frozen hash brown potatoes
- 12 ounces sharp cheddar cheese, shredded
- 12 ounces pico de gallo
- 8 large eggs
- 1 cup milk
- sea salt, to taste
- ground black pepper, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Spray a 9×13-inch glass pan with olive oil cooking spray.
Step 3 –Evenly spread out the hash browns in the bottom of the glass pan.
Step 4 –Sprinkle the cheddar cheese on the top of the hash browns.
Step 5 –Pour the pico de gallo over the cheddar cheese layer.
Step 6 –In a small bowl, add the eggs and the milk and whisk to combine.
Step 7 –Pour the egg mixture evenly over the pico de gallo layer.
Step 8 –Sprinkle the egg mixture layer with the salt and the pepper.
Step 9 –Cover the dish with aluminum foil.
Step 10 –Bake the hash bake for 1 hour.
Step 11 –Remove the foil from the dish and bake the hash bake until the top is golden-brown, about 5-10 minutes.
Step 12 –Serve.
