Crispy Hash Brown Spinach Pepper Egg Bake

Steps

1. Preheat the oven to 425°F (220°C) and brush a 9x13-inch baking dish with one-fifth of the olive oil.
2. Wrap the grated russet potato in a clean towel and squeeze out as much liquid as you can.
3. Toss the potato with two-fifths of the olive oil, half of the salt and the smoked paprika, press it into an even layer over the bottom and up the sides of the dish, and bake 20–25 minutes until the edges are golden and crisp.
4. While the crust bakes, heat the remaining two-fifths of the olive oil in a skillet over medium heat and cook the diced yellow onion and red bell pepper for 5 minutes until soft; add the garlic and cook 30 seconds, then stir in the spinach until just wilted. Let it cool slightly.
5. In a bowl, whisk the eggs with the milk, the remaining half of the salt and the black pepper.
6. Lower the oven to 375°F (190°C). Spread the spinach and pepper mixture over the crisp potato crust, scatter the feta over it, and pour the egg mixture evenly on top.
7. Bake 25–30 minutes until the center is set and the eggs reach 160°F (71°C) on an instant-read thermometer.
8. Rest 5 minutes, sprinkle with the sliced green onions, and cut into 4 pieces to serve.