1 package Simply Potatoes hash browns
6 T butter
1/2 of a large red (purple) onion
4-5 cups swiss chard
3 T pignioli (pine nuts)
4 oz crumbled feta cheese
1 T butter
1 T olive oil
Preheat oven to 450
Press hashbrowns into bottom and up sides of 10" deep dish pie pan. Melt 6 T butter and pour evenly over hashbrowns. Place in oven and bake for 30 minutes.
Meanwhile. Chop onions and chard. Over high heat, drop 1 T butter and 1 T olive oil into a large skillet and get it good and hot. You know it's hot enough when an onion sizzles when you drop it in. Saute the onions for a few minutes until they are starting to brown. Reduce heat to med and toss in the swiss chard. Cook and stir until chard is wilted and reduced. This only takes a couple of minutes. Remove from heat.
In a small skillet, toss the pignioli over high heat for a few minutes until they are evenly toasted. Watch them closely, as they brown quickly. Add to chard mixture. Sprinkle with a bit of kosher salt and some freshly ground pepper. Stir in feta cheese.
Whisk eggs together in a small bowl.
After 30 minutes, remove hashbrown crust from oven and reduce heat to 350.
Spread chard mixture evenly in crust and pour eggs over top. You can place some sliced tomatoes on top if you want, and pepper them a little.
Return to oven and bake an additional 30 minutes.
Serves six or eight. I always serve it with a side of bacon, fresh fruit, and scones or muffins.
This is my own recipe, so if you share it, please give me credit.