INGREDIENTS

• 7 Cups Hungry Jack Hashbrowns
• 1/4 Cup Vegetable Oil
• 1 Onion, finely chopped
• 3 Green Onions, chopped
• 1 Pound Ground Chicken Breast
• 4 Cups Frozen Mixed Vegetables
• 1 Large Red Bell Pepper
• 2 Cups Tomato Sauce
• 2 Cups Mozzarella Cheese, grated
• 3 Cloves Garlic, smashed
• 6 Eggs, beaten
• 1 Cup Skim Milk
• Bunch of Dill, chopped
• Salt and Pepper to Taste

INSTRUCTIONS

1. Preheat oven to 350ºF.
2. Grease a 10″ square baking or casserole dish.
3. Heat oil in a large skillet over medium heat. Add onion, green onion, garlic, and Hungry Jack Hashbrowns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
4. Brown the meat in a skillet.
5. Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
6. Add salt and pepper to taste.
7. Beat the eggs, add milk, then add the chopped dill and a pinch of salt.
8. Layer, in order, the following: half of the potatoes, half of the vegetable, meat, and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
9. Bake for approximately 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
10. Allow to cool in the baking sheet/casserole dish and serve warm.