• 2-3 tablespoons vegetable oil, or vegetable oil spray
• 2 cups (32-ounces) shredded hash brown potatoes, thawed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 6 large eggs
• 1/2-3/4 cup heavy cream
• 1/2 cup diced red onion
• 3/4 cup chopped spinach (if frozen, drain as much water out as possible)
• 1 cup crumbled feta cheese
• 1/2 cup white wine vinegar, divided

Preheat oven to 375 F. On a stovetop, add a 12-inch oven-safe frying pan and coat with oil. Bring to medium heat. Add the shredded potatoes and press them in an even layer across the bottom of the pan and up around the side edges. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep over medium to medium-low heat until the edges just start to brown. While the potatoes cook, crack the eggs into a large mixing bowl and add the heavy cream. Beat until smooth. Add the onion, spinach, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, and feta cheese, along with 1/4 cup of the vinegar. Mix until thoroughly combined. When the potatoes are ready, starting to brown at the edges, pour the egg mixture over the potatoes to fill the pan. Transfer the skillet into the oven and bake for 25-35 minutes, until the top is browned and the eggs are fully set. Sprinkle the remaining 1/4 cup vinegar over the top before serving. This recipe is delicious, and safe for gluten-free folks too! Enjoy!