Photo: Randy Mayor; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
45 Mins
Serves 8 (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine stock, 1 cup onion, half of mushrooms, and garlic in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Stir in sour cream, pepper, salt, and 2 ounces cheese; blend until smooth.

Step 3

Cook bacon in a large cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Add half of potatoes to drippings in pan; cover and cook 4 minutes on each side or until browned. Remove potatoes from pan. Repeat procedure with remaining potatoes and 2 teaspoons oil. Remove from pan.

Step 4

Add remaining 1 teaspoon oil to pan; swirl to coat. Add remaining 1 cup onion and remaining half of mushrooms to pan; cook 6 minutes or until tender, stirring occasionally. Return potatoes to pan; add eggs, stirring well to combine. Pour sour cream mixture evenly over potato mixture. Sprinkle with bacon, the remaining 2 ounces cheese, chips, and parsley. Bake at 400° for 10 minutes or until cheese melts. Turn broiler on (do not remove pan from oven); broil 1 1/2 minutes or until lightly browned.

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Ratings & Reviews

A lot of work for an OK dish

September 26, 2015
90% of Cooking Light's recipes are repeats in my kitchen, however this one wasn't.  It was a lot of work, which I am typically fine with.  This casserole tasted bland.

AnglWords's Review

November 14, 2014
This recipe was a lot of work. I don't recommend for a weeknight. Since the bacon was to be cooked at medium heat, I started the potatoes on medium. It didn't say to increase the temperature. However, as it was taking too long, I increased to medium high, as the directions on the hash brown bag states. So I didn't end up with mushy, but it's still average flavor. Will not make again.

HashBrown's Review

September 18, 2014

gotthisonthe1's Review

August 31, 2014

wonderwab's Review

August 31, 2014
Ugh this recipe took twice as long as listed- the mushroom/onion took longer to cook, the hashbrowns took longer to cook. An hour and half later, potatoes were covered in an grey mush that tasted pretty good, but was not worth the hassle or time.

Abergmann's Review

August 17, 2014