1. Shred the potatoes and leave them in an ice cold water bath for 5-10 minutes.

2. Drain the potatoes and leave to the side.

3. Chop red onions, garlic, and green chilis and begin to sauté on a medium-heat pan till translucent.

4. Chop the zucchini and tomatoes and add it into the pan.

5. Add the spinach, salt, pepper, and Italian seasoning, till it’s soft.

6. Once it’s cooked, let it cool for 10 minutes.

7. In the mean time, in a small pan, add the olive oil and sauté the potatoes with the seasoning till it’s golden brown.

8. Pre-heat the oven to 350°F degrees.

9. Lay the potatoes flat into the pan, till it begins to crisp up for 10 minutes on medium-low heat.

10. Shred about 4 oz of goat cheese.

11. In a separate bowl, whisk the eggs, half and half, a bit of salt, pepper, and Italian seasoning, along with the veggie filling.

12. Add the goat cheese, and whisk everything till it’s well combined.

13. Pour the vegetable and egg mixture into the same pan as the hashbrowns.

14. Bake for 25-30 minutes till its fully cooked.

15. Cool for 10 minutes and slice to enjoy!