Super comforting dish with crisp and cheesy top. The Greek yogurt and milk keep it light, yet luscious. The sharpness of the cheese allows you to use a little for a lot of flavor. The cremini mushrooms provide a savory element to make it heartier. And the little touch of butter adds a just-right richness.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 10 servings |
Ingredients
- Nonstick cooking spray, for coating baking dish
- 12 ounces 2-percent Greek yogurt
- 1 cup lowfat (1-percent) milk
- 1/2 cup reduced-fat sour cream
- 3 tablespoons unbleached all-purpose flour
- 2 pounds frozen shredded hash browns, thawed
- 1 cup shredded extra-sharp Cheddar (4 ounces)
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 large yellow onions, chopped
- 1 pound sliced cremini (baby bella) mushrooms
- 3 large cloves garlic, minced
- 2 tablespoons panko breadcrumbs
- 1/4 teaspoon ground nutmeg, optional
- 1 to 2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
- Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
- Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
- Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts
| Calories | 216 calorie |
| Total Fat | 8.5 grams |
| Saturated Fat | 5.5 grams |
| Cholesterol | 26 milligrams |
| Sodium | 503 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 2 grams |
| Protein | 11 grams |
| Sugar | 5 grams |
Reviews
After reading other cooks comments about bland flavors I tried playing around with the recipe. I added sage breakfast sausage cooked and crumbled, sautéed onions and red bell peppers with the mushrooms, Worcestershire sauce, some garlic powder and onion powder, dried rosemary, thyme and additional sage, pepper jack cheese along with Colby Jack, a bit of za’taar, smoked paprika, ground mustard, a pinch of cayenne, 3-4 eggs, a splash of white wine too. I didn’t use the breadcrumbs at all but rather topped it with grated cheese. I know it’s not the original recipe, isn’t cooking all about creating a good dish and using an original recipe as your spring board?
This recipe makes a lot! I halved the recipe and it easily served 8 people for a Christmas Day brunch. Mimosas were the perfect beverage to serve with it along with an orange cranberry winter salad with a bit of mint.
This recipe makes a lot! I halved the recipe and it easily served 8 people for a Christmas Day brunch. Mimosas were the perfect beverage to serve with it along with an orange cranberry winter salad with a bit of mint.
I made this recipe and followed it exactly. Not bad but bland. Needed more cheese and maybe country style sausage. Next time I will definitely add this to this recipe
This has become a staple at Christmas brunch. I omit the mushrooms for the picky eaters and substitute green onion for the white onion. Also makes great leftovers – if there are any!
My toddler loved it. I was not a fan. Boring. My husband wants me to try it again but add turkey bacon. I’ll re-review after that
Sounds easy. I’ll have to go to the store
So much work for so little flavor.
I found this to be very bland. It was edible but not a make again.
How is this healthy?
Made this for a brunch side dish for a large group and it was a big hit. Recipe says to defrost hash browns before adding. The hash browns were very soggy going in. I felt the consistency was a bit mushy. Will make again but will try adding the potatoes frozen. Overall fantastic flavor.
Solid breakfast recipe. My family isn’t a huge fan of mushrooms so I substituted 1 chopped red bell pepper, cooked with the onion, to no ill effect. Will make it again and this time use it as filling for a killer breakfast burrito with eggs and sausage.