Since I need another day to assemble my photos for a longer report on a visit to a local farm accused of animal abuse, today I’m going to share a potato and mushroom recipe. This recipe is based on a picture I saw in the September Cooking Light magazine, but their directions undeniably needed modifying to save time. If you cannot stick your pan into the oven, then transfer the completed mixture to a sprayed baking dish.
I have a new non-stick pan that was advertised as “absolutely nothing will stick to it,” so I wanted to test it with hash browns – it passed. No matter what kind of pan you have, leave the hash browns alone after you add them to the pan. Resist the temptation to stir or flip them until you see brown around the edges and are positively sure they are completely browned and ready to flip, otherwise they’ll stick like crazy. I used cheddar cheese in the mixture and topped with mozzarella because that’s what I had on hand.
Hash Brown Casserole
3 T avocado oil, divided
1 large chopped sweet onion (2 C)
3 C chopped mushrooms (~8 oz)
1/2 T crushed garlic (~4 cloves)
1/2 t sea salt
1/2 t freshly ground black pepper
1 C organic low-sodium broth
1/2 C sour cream
1 (30 oz) package frozen shredded hash brown potatoes, thawed
2 eggs
1 1/4 C shredded cheese, divided
3 T chopped fresh parsley
Preheat oven to 400. Heat 1 tablespoon oil in large pan over medium heat and cook onion, mushrooms, and garlic with salt and pepper until soft, 5-6 minutes. Add broth and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in sour cream and 1/4 cup shredded cheese; blend until smooth.
Move mushroom mixture to a bowl and set aside. Add another tablespoon of oil to the pan and add hash browns. Do not flip until you see potatoes are brown around the edges and definitely brown underneath. Flip hash browns to brown the other side and add another tablespoon of oil as needed.
Add whisked eggs and mushroom mixture over potatoes, stirring well to combine. Sprinkle with shredded cheese and parsley.
Bake at 400° for 10 minutes or until cheese melts. Switch oven to broiler (do not remove pan from oven); broil 2 minutes or until lightly browned.
