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Breakfast recipe · from the recipe book

Crispy Russet Hash Brown Cheddar Breakfast Bake

Golden roasted russet potatoes form a crisp base under a savory cheddar custard flecked with spinach, red pepper and smoky paprika.

Crispy Russet Hash Brown Cheddar Breakfast Bake

Ingredients

  • 3 medium600 gRusset potatoesscrubbed and cut into 1/2-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • 1 medium110 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • 7 large350 gEggs
  • ½ cup (120 ml)120 gMilk, 2%
  • 1 cup shredded110 gCheddar cheeseshredded
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish.
  2. In the baking dish, toss the potatoes with three-quarters of the olive oil, the smoked paprika, the garlic powder and half of the salt. Spread in an even layer and roast for 25 minutes, stirring once, until browned and tender.
  3. While the potatoes roast, heat the remaining quarter of the olive oil in a skillet over medium heat. Cook the yellow onion and red bell pepper for 5 minutes until soft, then add the spinach and cook 1 to 2 minutes until wilted. Set aside.
  4. In a large bowl, whisk the eggs with the milk, the remaining half of the salt and the black pepper.
  5. Take the potatoes out and lower the oven to 375°F (190°C). Scatter the spinach and pepper mixture over the potatoes, then sprinkle on half of the cheddar.
  6. Pour the egg mixture evenly over the vegetables and top with the remaining half of the cheddar.
  7. Bake for 25 to 30 minutes, until the center is set and reaches 160°F (71°C).
  8. Rest 5 minutes, sprinkle with the green onions, cut into 4 portions and serve.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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