Remove any excess liquid from thawed potatoes by squeezing.
Combine hashbrowns, cheese, eggs and seasonings in a large bowl.
Coat a 9″ springform pan with cooking spray.
Press hashbrown mixture evenly onto bottom and sides of pan.
Freeze for 30 minutes. Preheat oven to 425°F.
Bake crust for 15 minutes.
Remove and let cool slightly. In a nonstick skillet over medium heat, add butter, shallots and bacon.
Cook for 10 minutes or until shallots are translucent and bacon is crispy.
Add spinach and cook an additional 3 minutes.
In a large bowl, whisk together cream and eggs.
Add cheese, Catfish and spinach mixture. Season with salt and pepper.
Place baked crust on a sheet tray. Pour in filling and bake for 30 minutes at 375°F.
Remove from oven and carefully run a knife around the crust to separate from the pan.
Loosen the outer ring and place back into the oven for 15 more minutes.
Remove from oven.
Let cool slightly before serving.