Egg And Hash Brown Casserole

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 1/2 cups chopped onion
• 8 ounces sliced shiitake mushroom caps
• 3 garlic cloves, minced
• 2 cups shredded hash brown potatoes
• 1/4 cup vegetable bouillon
• 5 cups fresh baby spinach
• 2 tablespoons thinly sliced fresh basil
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 ounces reduced-fat Swiss cheese, finely chopped
• oil or butter for greasing dish
• 1/2 cup milk (
• non-fat)
• 6 large eggs, lightly beaten

1. 1. Heat olive oil and butter together until butter is melted. Add onion, mushrooms, and garlic to pan; saute for 6 minutes. Add potatoes and liquid; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in cheese. Place mixture in an 11 x 7-inch broiler-safe glass or ceramic baking greased dish. Cover and refrigerate overnight.
2. 2. Preheat oven to 350u0b0.
3. 3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over chilled mixture. Bake at 350u0b0 for 28 minutes.
4. 4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

olive oil, butter, onion, shiitake mushroom, garlic, potatoes, vegetable bouillon, baby spinach, fresh basil, kosher salt, freshly ground black pepper, swiss cheese, oil, milk, non, eggs

Taken from www.epicurious.com/recipes/member/views/egg-and-hash-brown-casserole-53037341 (may not work)