Prep the base:

Defrost 10 hash browns for about an hour. Preheat oven to 200°C. Line a springform pan. Combine defrosted hash browns and three eggs in a bowl. Once well combined, press into springform pan and bake for 20 minutes.

Reduce heat to 170* and set aside to cool for 30 minutes minimum.

Make the filling:

Grate zucchini. Remove as much liquid as you can by squeezing through a cheese cloth, clean tea towel or even just your hands.

In a large bowl, whisk remaining eggs, milk, baking powder, spices, salt and pepper.

Fold cheese, ham, drained zucchini and spring onions. Pour into hash brown crust.

Place into oven on a middle rack and cook for 40-50 minutes. Once the egg is set and formed, you’re done.

TIP Looking for gluten free hash browns? Check the freezer in your local grocery store!
At the time of publishing, Birds Eye Golden Crunch Frozen Hash Browns were gluten free. Available at both Coles and Woolworths.

MAKE AHEAD Prep this dish on a Sunday and have meals ready to go for the week ahead. I recommend portioning when cool. You can even freeze individual portions so nothing goes to waste.