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Servings

Prep Time

Ingredients

• 1 package (680 g) frozen hash brown potatoes
• 1 tbsp unsalted butter, divided
• 1 cup chopped leeks or green onions
• 1 tbsp minced garlic
• 1 package (113 g) dried mashed potato mix
• 1 cup water
• 1 cup 2% milk
• 1/2 cup sour cream
• 1/2 cup goat cheese
• 1 cup grated Asiago cheese
• Pinch ground nutmeg

Directions

1. Preheat oven to 350-deg. F.

2. In pot of boiling water, cook frozen hash browns 8 minutes. Drain and set aside.

3. In same pot, cook leeks and garlic in butter over medium heat until soft. Add water and milk, and bring to boil. Stir in potato mix and drained hash browns. Turn off heat.

4. Mix in sour cream and cheeses. If mixture is stiff, add more milk. Stir in nutmeg and season with salt and pepper.

5. Transfer to a greased glass 9 x 13-inch lasagne dish. Bake for 1 hour, or until golden brown. Broil for the last 5 minutes to brown up if needed. Leave broiler on if making Brussels sprouts.

Nutrients Per Serving

234 calories, 9.0 g fat, 213.5 mg calcium, 235 mg sodium, 26.5 g carbs, 0.7 g fibre, 2.6 g protein; good source of calcium.