Categories: breakfast, vegetarian

Ingredients

• 1 lb 12 oz pkg Ore-Ida hash browns
• 6 eggs
• 7 oz spinach, frozen but then thawed
• kosher salt
• olive oil
• salsa
• 1/2 cup shredded mozzarella cheese
• chili flakes

Directions

1. Remove hash brown from freezer to a sink full of water to thaw for about 30 minutes.

2. Once thawed, drain and dry the hash browns.

3. Turn on the broiler and heat a 10-12 inch cast iron skillet.

4. In a mixing bowl, beat 2 of the eggs. Add the hash browns and the spinach. Toss with plenty of kosher salt.

5. Using fireproof gloves, retrieve the hot skillet, coat it with oil and spoon in the mixture. Pack it down into the corners and spoon the salsa on top.

6. Place the skillet back under the broiler and cook for 12 to 15 minutes or untill the tomatoes just start to brown.

7. Retrieve the skillet, sprinkle with a handful of cheese and crack the remaining 4 eggs on top.

8. Sprinkle with more salt and drizzle with some oil.

9. Place the pan back under the broiler and remove it as soon as the egg whites set, about 4 to 5 minutes.

10. Shake on the chili flakes and serve.

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