Place arugula in a microwave safe container and sprinkle lightly with water (just a sprinkle with your hand - you don't need much at all!)

Cover with plastic wrap and cook on high power setting for 1 minute

Remove from microwave and allow to cool

Preheat oven to 375 degrees

Spray a 9-by-2 1/2-inch springform pan with cooking spray, then brush with butter

Line the sides of the pan with strips of parchment paper (the same height as pan)

Brush paper with butter - this part is essential - it will give you the lovely golden crust and keep the crust from sticking to your pan

Place hash browns on 3-4 thicknesses of paper towels and fold paper towels over potatoes. Hold over sink and squeeze excess moisture from hash browns

Remove hash browns from paper towel packet and place in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using your hands

Place on a rimmed baking sheet and bake until set, 15 to 20 minutes

Place cooled arugula on 3-4 thicknesses of paper towels and using technique in step 4, squeeze out excess liquid

In a large bowl, whisk 7 remaining eggs, sour cream, half and half, fontina cheese, arugula, green onions, 1 teaspoons sea salt, and 1/4 teaspoon pepper until well combined

Pour into crust, and sprinkle with crumbled goat cheese

Bake until set, 45 to 50 minutes

Remove outer ring of springform pan, and gently peel off parchment paper

Enjoy