1 small bag of shredded potatos

1 1/2 cups of shredded cheddar cheese

1 pkg of mushrooms

1/2 lb. of ground turkey sausage

2 cups of spinach

2 scallions chopped

1 can of garlic cream of mushroom soup

8 eggs

1 cup of milk

salt/pepper to taste

heat oven to 400

Spray large baking dish with cooking spray.  Take hash browns and pat potatoes on bottom and up the sides of baking pan to form a crust.  Bake in oven about 10 mins. or until golden brown.  Remove from oven and sprinkle 1 cup of the cheese over potatoes and put back in oven to melt cheese.  2 - 3 mins.  Removefrom oven and set aside to cool.

In a medium saucepan brown sausage.  Remove sausage and drain grease leaving about 1 tablespoon of drippings in pan.  Add  mushrooms and saute over med. heat until limp.  Place spinach over mushrooms, cover pan, and let simmer about 5 mins.

In a large bowl, crack eggs, and whip vigorously .Add in cream of mushroom soup and milk.  Mix together well.  Fold in all remainnig ingredientsPour over potatoes in baking dish and bake for 40 mins. 

Can be made the night before, just cook and refrigerate, then reheat in the morning.

Serve with Champagne and raspberries!




Spray baking dish with cooking spray.  Arrange sliced mushrooms on bottom of dish.  Lay Salmon on top of mushroom.  Pour Lemon Olive Oil over fish and mushrooms.  Cover with spinach, scallions, capers, and crumbled goat cheese.  Salt and pepper.  Cover with foil and bake 30 mins. Squeeze fresh lemon over top before serving. 


2 Lg Portobello Mushrooms sliced

1 1/2 - 2 lbs of fresh Salmon

Lemon Olive Oil

1 TBLSP Capers

2 cups of fresh Spinach

2 TBLSP of Crumbled Goat Cheese

2 Scallions chopped

pinch of sea salt & ground pepper

1 fresh lemon

Preheat oven to 350