Many of you know my love for potatoes runs deep. So does my love for brunch. So on Saturday when Erik and I had my parents over for brunch I was on a quest to find an awesome cheesy hash brown recipe. But the challenge was the fact that I really didn’t want to use cream of chicken soup for the creaminess in the recipe. Do those recipes taste great? Oh yeah. But I’m not a huge fan of the ingredient list in those cans of creamy soup so I try to avoid it when I can (though I’ll admit there are still times around the holidays you’ll see a can or two in my shopping cart).
So after some digging around the web, I found a recipe that looks great. And it was!. Ingredients were simple; potatoes, yogurt, onion and cheese. And don’t forget about the salt and pepper. The yogurt was essentially the replacement for the cans of creamy soup and acted as a binder and a creaminess contributor.
These were a big hit and I was glad I made two casserole dishes worth because we’ve been eating the leftovers all week. They delivered on savory cheesiness, creaminess and a bit of crunch with the crispy browned hash browns on the sides.
These will definitely become a staple in my future brunch entertaining.
- 2 lbs of shredded hash browns, thawed
- 1 medium white onion, peeled and cut in half
- 2 cups cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded (this is optional, I added it because I love extra cheese)
- ¼ cup parmesan cheese, shredded
- 1½ cups plain (or greek) yogurt (I use organic whole milk yogurt)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh parsley, optional
- Preheat oven to 350 degrees.
- Dice the onions and add to a large bowl.
- To the onions add the hash browns, yogurt, cheddar, mozzarella cheese, salt and pepper.
- Mix together so that everything is incorporated and hash browns are evenly coated.
- Pour into prepared/greased casserole dishes (this makes a lot of hash browns so I needed 2 dishes). If you use one large dish only, the cooking time is about 50-60 minutes. If you use 2 dishes the cooking time is about 30-40 minutes.
- With about 10 minutes remaining, sprinkle the parmesan cheese on top.
- Remove from oven and allow to cool for about 5-10 minutes.
- Sprinkle parsley on top and dig in.