Hangover Casserole

We call this satiating casserole “hangover casserole,” because it was first crafted after a night of overindulgence. Amazingly, the starchy, cheesy, eggy yumminess of this casserole did wonders for the hangover. Because it is so easy and contains ingredients we almost always have on hand, we make this casserole on many mornings, not just the mornings of hangovers.

If you want to prep the potatoes beforehand, you can dice the potatoes the night before and store them in the refrigerator covered in water. However, you will want to blanch the potatoes in boiling water for 5 minutes, then pat them dry with a lint free towel prior to pan frying them.

Ingredients:

• 5 medium potatoes, diced
• ¼ cup diced red onion
• 1 clove of garlic, minced
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 3 cups baby spinach, chopped
• 6 eggs
• 2 cups sharp cheddar cheese
• 2 tablespoons olive oil

1. Preheat oven to 375℉. In a large skillet heat olive oil on medium heat. After the pan is thoroughly heated, add the potatoes to the pan, cook for 10 minutes, stirring occasionally.
2. Add the onion, garlic, salt, and pepper to the potatoes. Stir and continue to cook for additional 7 minutes.
3. Place the spinach in the pan, cook for 3 minutes and then remove from heat.
4. Put the potato/spinach mixture in a greased 2 quart casserole dish. Stir in the cheddar cheese, withholding about ¼ cup of cheese to top the casserole with.
5. In a medium bowl, whisk the six eggs, then evenly pour the eggs over the potato mixture in the dish.
6. Top with remaining cheddar and bake for 45 minutes. Once the top of the casserole is golden brown, you will want to cover with foil, usually around 30 minutes of bake time.