1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
How to Make It
Preheat oven to 400°.
Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.
I used freshly grated potato and followed the recipe as written otherwise. Potato didn't cook all the way through, so next time I will try either pre-boiling the potato for a few minutes, a larger pan to make a thinner layer of potato, or just extend baking time before adding eggs. Otherwise, found it quite tasty and yes, filling!
Served this recipe for a crowd for the first time last night and got mixed reviews. I really enjoyed the dish but others decidedly said it was "missing something." I did omit the nutmeg (don't care for that spice) and added shredded rotisserie chicken and chopped green bell pepper as well as subsituted the turnip for a golden beet. Otherwise, I made this as directed and it came out creamy and it's very filling. My husband said it wasn't a keeper for him, so I probably won't make again, but if I do revisit, I'll be adding some onion and garlic to see if that's what the missing element was to this one.
A creamy, somewhat heavy dish. What I'm taking away from this is the use of turnips. I would have never thought to use them for anything, but they give a wonderful kick to a thick, carb-heavy meal--similar to horseradish in flavor. The next time I make hash browns it's going to be with a little grated turnip (and probably gruyère).
When I got home from the store and went to use the yogurt I just bought for this was open I was pretty upset. But I subbed a cup of milk instead and it still turned out wonderful. Next time I will use the yogurt and I am sure it will be even better. Easy, quick, comfort dinner. Lots of left overs though. Husband loved it too. Will def make for company breakfast or brunch.
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