Jacked-Up Eggs Florentine over Hash Browns

  • Yield: 4 servings


Hash Brown Potatoes:
Olive oil, as needed
2cups frozen shredded hash browns
1/2teaspoon smoked paprika
Salt and fresh-ground black pepper, to taste
Spinach Layer:
2teaspoons olive oil
1/2small onion, chopped
3cups thawed frozen chopped leaf spinach
Salt and fresh-ground black pepper, to taste
1/4teaspoon nutmeg
To Assemble:
1 (12-ounce) tube refrigerated flaky layered biscuits, baked according to package directions
8 eggs, cooked as desired
1/2cup shredded jalapeno Jack cheese, shredded


  1. To make potatoes: Heat a small nonstick saute pan over medium heat. Spray with olive oil. Add hash browns, sprinkle with smoked paprika, salt and pepper, then press potatoes down into pan with a spatula forming a large cake.
  2. Allow to brown slowly on one side 2 to 3 minutes. Flip potato cake and brown other side 2 to 3 minutes. Repeat flipping and cooking until nicely browned. Remove from heat and set aside.
  3. To make spinach: Heat oil over medium heat in a nonstick saute pan. Add onions and saute 5 minutes until lightly browned. Add spinach and cook 2 minutes. Season with salt, pepper and nutmeg. Set aside.
  4. To assemble: Preheat broiler. Split biscuits and place the tops and bottoms next to each other, cut side up, in a 9-inch baking pan. Arrange the cooked spinach over the biscuits. Place the hash browns over the spinach.
  5. Top with the cooked eggs. Scatter the cheese over all and place under the broiler 3 minutes until cheese melts. Serve.

Nutritional Info *per serving

  • Calories 583
  • Fat 29g
  • Saturated Fat 8g
  • Cholesterol 386mg
  • Sodium 1333mg
  • Carbohydrate 49g
  • Fiber 4g
  • Sugars 14g
  • Protein 25g