This vegetarian hash brown casserole recipe is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.
Ingredients
- olive oil cooking spray
- 1 package frozen hash brown potatoes , 22.5 ounce
- 12 ounces shredded sharp Cheddar cheese
- 12 ounces pico de gallo
- 8 large eggs
- 1 cup milk
- 0.25 teaspoons sea salt , or to taste
- 0.25 teaspoons ground black pepper , or to taste
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch glass casserole dish with cooking spray.
-
2
Place hash browns in the prepared dish; sprinkle Cheddar cheese on top and pour pico de gallo over cheese.
-
3
Whisk eggs and milk together in a bowl; pour over pico de gallo. Season with salt and black pepper. Cover dish with aluminum foil.
-
4
Bake in the preheated oven for 1 hour. Remove foil; bake until top is golden brown, 5 to 10 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Watermelon Soup
What could be better on a hot summer day than a chilled soup made with fresh watermelon and mint?
Greek Lemon Chicken and Potato Bake
I love one-pan meals, especially when no measuring and exact ingredients are involved. I made this one Sunday when I didn't want to babysit my food in the kitchen! Turned out great, and I served it with tzatziki sauce.
No Cook Applesauce
A yummy, no-cook applesauce for the whole family. This serving size is for a crowd, so you might want to make it smaller. Everyone will love it.