This is one of our most requested recipes.  I hope you enjoy it as much as our guests.

  • Shred 5 or 6 medium potatoes with the medium blade on the food processor
  • Rinse the shredded potatoes and squeeze them dry.  Really get all the water out..  I use paper towels. Sprinkle with salt to taste.
  • Line the bottom of your  pie pan or baking dish with the dry shredded potatoes – They should be about 1/3 inch thick
  • Mix 1 cup Gluten Free spinach artichoke  dip with 10 eggs. – beat by hand until well blended  (If you need to stay Gluten free make sure you are using spinach dip that says it is Gluten Free.  The brand I get at  Costco says Gluten Free on the container.)
  • Pour on top of the potatoes
  • Bake 45 to 55 minutes in a 450* oven until eggs are set in the center.
  • Slice and serve