Hashbrowns, Spinach and Tomato Pie

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Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!

Hashbrowns, Spinach and Tomato Pie | www.diethood.com | Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu! | #recipe #OreIdaHashbrown #shop #cbias

Look at me! I’m getting all ahead on the Easter Menu. That says a lot for someone that waits last minute to get a Holiday recipe up on the blog.

If you can remember, we talked about that stunning dessert, my mom’s Almond Layer Cake with Whipped Vanilla and Chocolate Frosting on Monday, the Easter Cookie Cups last Friday, and today we’re discussing Easter Brunch! And a delicious brunch it will be!


This pie, or quiche, or omelette… anything goes… is going to make you all kinds of happy! Which reminds me – I totally skipped over the Easter lunch/dinner-thing! I’ll work on it. Pinky swear!

Apparently, my love for potatoes continues. Sliced, stuffed, shredded – I don’t discriminate. By the way, if you’re in need of a brunch idea that’s low carb, gluten free, and Keto, try my Low Carb Cauliflower Crust Breakfast Quiche.

Hashbrowns, Spinach and Tomato Pie

After a delicious stare down with a bag of Shredded Hash Brown Potatoes that I picked up at the store, I realized that I hadn’t shared my super tasty Hashbrowns, Spinach and Tomato Pie on zee bloggy. How could I forget?? It’s SO GOOD! And easy!

Normally, we spend Easter morning at Church, thus when we get back, I want to whip up something quick and easy for brunch, and not obsess about what we’re going to eat. On a side note – Me, not obsess?? I make joke. Truth is, when it comes to Holiday entertaining, I love to cook and bake, but I prefer making it a little easier for myself so that I don’t spend the whole day in the kitchen… Therefore, enter pie plate, hash browns, eggs, cheese, spinach and tomatoes. My super-stars!

Hashbrowns, Spinach and Tomato Pie


A quick saute of the spinach and tomatoes; a crust made of shredded potatoes; and an egg mixture to pull it all together. 30 minutes later you will have a beautiful, savory pie to enjoy, together with family and friends.

Hashbrowns, Spinach and Tomato Pie

This recipe will satisfy everyone at that Easter brunch table – the protein-seeker, the carbaholic, the greens eater, AND your aunt that’s sensitive to gluten. Might as well double the recipe and serve it for dinner, too. Just an idea.

Hashbrowns, Spinach and Tomato Pie




5 from 10 votes
Hashbrowns, Spinach and Tomato Pie | www.diethood.com | Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu! | #recipe #OreIdaHashbrown #shop #cbias

Hashbrowns, Spinach and Tomato Pie

6 6 6
WW Freestyle: 6
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!
Course: Breakfast/Brunch
Cuisine: American
Servings: 6 servings
Calories: 205


  • 2 cups Ore-Ida Shredded Hash Brown Potatoes , thawed
  • 1 cup part-skim shredded mozzarella cheese , divided
  • 2 tablespoons olive oil
  • 3 garlic cloves , minced
  • 1 cup grape tomatoes , halved
  • 3 to 4 cups packed fresh baby spinach
  • 4 eggs
  • 1/4 cup milk (I use skim)
  • 1/8 teaspoon ground nutmeg , or to taste
  • salt and fresh ground pepper , to taste


  • Preheat oven to 375.
  • Spray a 9-inch pie plate with cooking spray; press down the Shredded Hash Brown Potatoes into the pie plate.
  • Bake for 9 minutes; remove from oven top with 1/2-cup shredded mozzarella and set aside.
  • Heat olive oil in a skillet.
  • Add garlic and cook and stir for 30 seconds.
  • Stir in tomatoes and continue to cook for 30 seconds.
  • Mix in the spinach and cook for 2 to 3 more minutes, or until wilted, stirring frequently.
  • Remove from heat and spread over prepared hashbrowns.
  • In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
  • Pour over spinach and tomatoes.
  • Sprinkle the remaining shredded mozzarella over the pie.
  • Bake for 30 to 35 minutes, or until top is golden brown.
  • Let cool for 10 minutes before cutting.
  • Serve.


Nutrition Facts
Hashbrowns, Spinach and Tomato Pie
Amount Per Serving
Calories 205 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 122mg41%
Sodium 194mg8%
Potassium 445mg13%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 2345IU47%
Vitamin C 15.3mg19%
Calcium 206mg21%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: baked eggs, breakfast recipes, hashbrowns, vegetarian recipe

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64 Responses
  1. Ruth Furtado

    I’m going to make this in a square or rectangular pan and use it for meal prepping. It looks like it freezes well…

  2. Grosse

    I make this for holidays and add a little parm on the top when it’s done. It’s perfect for a savory dish and then I can make something sweet as well and not feel bad. Love this!!!

    1. Katerina Petrovska

      Hi! I am very sorry about that. I recently had to change my recipe cards and because of that, parts of the recipes are hiding behind codes. :-/ But the nutritional info should be visible now. Thank you for letting me know!

  3. Dee

    Delicious and easy! Baked hashbrowns about 20 min and used egg whites, no cheese. Will definitely become a staple for my weekend bfasts, thnaks!

  4. Rachel

    When it says “bake for 8 mins; remove from oven top with mozzarella” does that mean take the hashbrowns out of the oven and sprinkle the cheese on them?

  5. nadia Picano

    Made this pie as part of a brunch to meet my son’s girlfriends’s family. It was absolutely delicious! Everyone was very impressed. my son’s girlfriend is a dietician, so I was quite proud to let her know that your recipe was not only delicious but healthy as well. Thank you, Nadia

  6. Nikki

    I made this for dinner this evening and it was delicious. I agree with the comments about pre baking the hash browns longer. They were tasty but not crispy. I think next time I’ll include some feta or goat cheese and some diced red onion. Great recipe for a vegetarian dinner!!

    1. Joe

      We made it with goat cheese and it was a great touch of flavor! Good instinct 😉 I agree, baking the crust longer would probably help give it a more crispy quality.

  7. wendy

    I make something like this, but I add feta cheese to it. I think that this would be good with a little goat cheese on top and then slightly “browned” in the broiler when fully baked. Yummmmm

  8. Brooke

    looks delicious! I love how you thought to use hash browns instead of having crust. Can’t wait to try it!

  9. Cheryl

    For anyone not interested in 34 comments on how yummy it looks but instead if the recipe actually works…

    We made this for Christmas breakfast. It is delicious but I could recommend baking the potato and cheese crust for about 10 minutes to crisp it up a bit. The spinach and tomatoes made that a tad soggy and this would prevent it.

    Several at the table decided it also tasted great with salsa. I would give it 3 stars

    1. MAry

      Cheryl, Just wondered if you missed, to bake potatoes first, or you think they needed to bake extra 10 minutes. Mine turned turned out perfect and not soggy when I baked the potatoes as directed. A keeper for sure! I also agree with you on all of the posts about how good things look that you have to scroll through to get to tried reviews! The pictures are pretty and all but I think Bloggers could chill out a little bit with the amount they post. Sorry no offense! Thanks for sharing it was delicous and will definitely make again!

    2. Amy

      I made this recipe and really enjoyed it! I agree that the potatoes could have used additional crisping when I made it. I cooked them for exactly 8 minutes and might try 15 next time to see if they will crisp up a bit. The dish still tasted great, but did not have anything like a crust from the hashbrowns.

      Thanks for the great recipe!

  10. Debbie

    This looks so delicious and will be great for my vegetarian group. Do you think I can put this together ahead of time and then back 5 hours later?

    1. Katerina Petrovska

      Hi Debbie!

      You can put it together beforehand, but without the egg/milk mixture. When you’re ready to bake it, whisk the eggs, milk and seasonings and pour it over. I hope that helps!

  11. Summer Davis

    Girl! Those tomatoes really make the dish pop, and holy cow I’ll bet they are amazing after they’ve been cooked then smooshed all together with the shredded hash brown potatoes. I’m so glad this Ore-Ida product is gluten free. It really opens things up for those of us who are sensitive or allergic! #client

  12. Deanna

    I’ve been looking up easy recipes lately-I love this!!! I have everything on hand except for the potatos so I just have to grav those-sweet! Hope all is well!!

  13. Ellen

    Delish! I’ve made variations on this using cheddar and potatoes. Love the spinach and tomato angles. Makes it pretty durned healthy:)

  14. Mary Frances

    Spinach and hashbrowns – where have you been all my life? Comfort food with a twist is the best there is!

  15. Laura Dembowski

    This is so perfect for entertaining! I love how you could switch up the other ingredients too based on preferences.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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