Vegetarian Hash Brown Casserole

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This 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.

Submitted by Kmonson

Published on June 19, 2019

3

Prep Time:

10 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 15 mins

Servings:

10

Yield:

1 9x13-inch casserole

Jump to Nutrition Facts

Ingredients

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts (per serving)

270	Calories
20g	Fat
14g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 270
% Daily Value *
Total Fat 20g	25%
Saturated Fat 10g	52%
Cholesterol 187mg	62%
Sodium 505mg	22%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 16g	31%
Vitamin C 6mg	7%
Calcium 300mg	23%
Iron 2mg	11%
Potassium 415mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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