1 carton (2.25 lb) of Idahoan® Honest Earth® Shreds Hearty Cut Hash Browns with a hint of Sea Salt & Pepper
3 quart of water
1 ½ pounds of liquid egg (24 eggs)
6 ounces of flour
4 ounces of oil
12 heads of fresh cauliflower
12 white onions
3 ounces of chopped garlic
2 pounds of fresh baby spinach
2 ounces fresh sage
12 tsp of poultry seasoning
9 pounds of finely shredded sharp cheddar
6 cups of liquid egg (24 eggs)
3 cups of half and half
Instructions
Refresh the hash browns as directed. Be sure to drain any excess liquid from the potatoes.
To prepare the crust: Preheat the oven to 400°F, liberally spray 2 full hotel pans and set aside. Combine the potatoes, egg, and flour. In the sprayed hotel pans press the potato evenly along the bottom and sides.
Place in the oven for 30 minutes, then remove and put foil on the edges to prevent burning and bake an additional 15 minutes. Remove and reduce the oven temperature to 375°F to bake the pie.
Prepare the filling by heating a skillet with the oil and sauté the cut cauliflower and onion until the onions are translucent and cauliflower is tender, stirring often to prevent burning. Add the spinach, sage, and poultry seasoning and cook for 5 minutes.
Once the spinach is wilted, remove from heat, and hold for assembly.
For the assembly of the pie, place a layer of cheese, a layer of cauliflower mixture, and repeat, finishing with cheese. Pour half and half and remaining eggs as a mixture over the last layer of cheese and cover with foil. Bake for 40 minutes or until set.