1/2 of a 32-oz. pkg. frozen diced hash brown potatoes, thawed
1 tablespoon butter
1 small onion, chopped
1 4-oz. can mushroom stems and pieces, drained
3/4 cup half-and-half or light cream
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Monterey Jack cheese with jalapeño peppers, sharp cheddar cheese or Swiss cheese (2 oz.)
Generously butter an 8x8x2-inch (2-quart square) baking dish; set aside. Layer hash browns in prepared dish, building up sides; set aside.
In a medium skillet, melt the 1 tablespoon butter over medium heat. Add onion; cook until onion is tender, stirring occasionally. Spoon onion mixture and mushrooms over hash browns; set aside.
In a medium bowl, beat eggs with a rotary beater or whisk. Beat or whisk in half-and-half, parsley, chives, basil, salt, dry mustard, black pepper, and cayenne. Carefully pour egg mixture evenly over onion mixture.
Bake, covered, in a 325 F oven for 30 minutes. Uncover; bake about 35 minutes more, or until a knife inserted near the center comes out clean. Sprinkle with cheese. Let stand for 10 minutes before serving.
Makes 6 servings.
Make-Ahead Tip: Prepare as above through Step 3. Cover; refrigerate for up to 48 hours. Bake and serve as above.
To Serve 12: Double ingredients above. Using a 13x9x2-inch baking dish, assemble recipe as directed. Bake, covered, for 30 minutes. Uncover; bake 35 minutes more, or until a knife inserted near center comes out clean. Sprinkle with cheese. Let stand 10 minutes.