St. Patrick's Day is right around the corner and some neighbors are having their annual St. Paddy's Day party tomorrow night! They've asked me to bring an appetizer. Humm... it should be a pick-up type food since they are having 90 plus people and it should be a bit green, right? I have a great recipe for sausage hash brown mini frittatas so I adapted that recipe so that it would be green! Here's my vegetarian option, made with healthy spinach! Ken has already devoured several of these tasty morsels so they must be good. For the photo I wanted to display a few of them on my new flip flop platter! These would also be a great breakfast dish if made in regular sized muffin tins, cooking them a bit longer.
Ingredients:
1 12-oz package frozen spinach, drained & squeezed dry
1 package O’Brien Hash Browns by Simply Potatoes**
1 cup shredded cheddar cheese (or your choice)
8 eggs, beaten
1 cup ranch-style salad dressing (I used light, low fat)
1/2 cup milk
Fresh ground pepper & salt to taste
*Salsa as accompaniment
**You can find Simply Potatoes in the refrigerated section of your grocery store (they are not frozen). If you can't find the O'Brien style you can use regular or Southwestern shredded Hash Browns by Simply Potatoes.
Directions:
Preheat oven to 325 degrees. Mix together drained spinach, potatoes and
cheese in a large mixing bowl. Add the
eggs, dressing, milk, salt & pepper and stir well. Spoon the mixture into greased mini muffin
tins filling each cup almost to the top. Bake 20 minutes or until the
frittatas are set and golden brown.
*Optional: Serve with warm salsa.
Makes: 24 to 36 mini frittatas
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