Baked Eggs with Crispy Hash Brown Crust

Ingredients
1 bag (about 1 pound) shredded potatoes, such as Simply Potatoes
2 tablespoons olive oil
6-8 ounces baby spinach
6 eggs, beaten
³⁄₄ cup shredded cheese
Salt and freshly ground black pepper

Instructions
1. Heat oil in large skillet over medium heat.  Press potatoes into pan and cook until browned on one side.  Carefully flip potatoes. 

2. Spread spinach over potatoes then carefully pour eggs over spinach.  Cover and cook until potatoes are crispy on bottom and eggs start to set. 

3. Heat broiler.  Top eggs with shredded cheese then broil until eggs are cooked through. 

Comments
This recipe is inspired by Two Tarts.  I added spinach because it’s delicious and I wanted the dish to be a more complete meal.  You could also add crispy bacon and sautéed mushrooms if you like those sorts of things and have them available.  Basically, this can work with any sorts of things that you’d normally put into an omelet of that you’d serve with eggs and hash browns.  This recipe is a nice variation to bring to breakfast for dinner.

Internet- Two Tarts