INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Cheesy Hashbrown Potatoes
• 16 ounces frozen chopped spinach, thawed and squeezed dry*
• 3/4 cup Hungry Jack® Mashed Potato Flakes
• 3/4 cup milk
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons vegetable or olive oil
• *To thaw spinach: Microwave in a large bowl on HIGH for 4-5 minutes. Place in a colander and press firmly with a spoon or spatula to drain liquid.

INSTRUCTIONS

1. Refresh hashbrown potatoes according to package directions. After 12 minutes, drain and squeeze out any excess liquid from carton.
2. Heat oven to 425°F. Coat a 9-inch pie dish with cooking spray.
3. While hashbrowns are standing, combine potato flakes, milk, eggs, Parmesan, pepper and salt in a large bowl. Mix in spinach.
4. Add oil to refreshed hashbrowns in carton and mix well.
5. Spread 3/4 of the hashbrowns firmly onto bottom and sides of prepared pie dish. Spoon spinach mixture lightly into dish. Top evenly with remaining hashbrowns, fluffing the hashbrowns with a fork.
6. Bake until hashbrowns are well-browned and center is set, 30-35 minutes. Let pie stand 10 minutes before slicing into wedges.