Ingredients
1
package (14 oz) cooked Polska kielbasa
1/2
cup chopped onion
2
teaspoons chopped garlic
2
cups packed fresh baby spinach, coarsely chopped
6
cups frozen shredded hash browns, thawed (from 30-oz package)
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
10
eggs
2
cups milk
3
tablespoons country Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup sliced green onions
Prepared horseradish
Preparation
Heat oven to 350°F. Spray 3-quart oval or 13x9-inch baking dish with cooking spray. Slice Polska kielbasa in half lengthwise, then in 1/2-inch slices.
In 10-inch nonstick skillet, cook Polska kielbasa over medium-high heat 3 to 5 minutes or until browned; remove from skillet. Reduce heat to medium. In same skillet, cook onion and garlic 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach to skillet; cook about 1 minute or until starting to wilt.
Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the Polska kielbasa, spinach mixture and remaining hash browns. In large bowl, beat eggs and milk with whisk; beat in mustard, salt and pepper. Pour over hash browns; top with remaining 1/2 cup cheese.
Bake 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with sliced green onions before serving. Serve with horseradish.
