Makes 4 to 6 servings. Kids love hash brown casserole, but moms want a healthier option. This version will please them both. The risotto cooking technique creates creaminess without adding heavy cream.
Potatoes
2 tablespoons extra-virgin olive oil
3 cups frozen diced hash brown potatoes
¼ cup finely chopped yellow onion
1 clove garlic, minced
⅜ teaspoon fine sea salt, divided
1 ¼ cups low-sodium chicken broth
½ cup half-and-half, room temperature
½ cup grated Parmesan cheese
⅛ teaspoon cracked black pepper
Topping
1 cup crispy rice cereal
1 ½ teaspoons butter
1 ½ teaspoons onion powder
⅛ teaspoon fine sea salt
½ teaspoon finely chopped fresh chives for garnish
To make the potatoes, heat a 12-inch cast-iron skillet over medium-high heat. Add the olive oil to the skillet. Add the potatoes and cook for 4 minutes, stirring occasionally. Reduce the heat to medium. Add the onion and cook for 2 minutes. Add the garlic and ⅛ teaspoon of the salt. Cook for an additional 2 minutes.
In a small saucepan over low heat, warm the chicken broth.
Stir about ½ cup chicken broth into the potato mixture and cook until almost all the liquid has been absorbed, about 4 minutes, stirring constantly. Add enough broth to barely cover the potatoes. Cook until almost all the liquid has been absorbed, stirring constantly. Add the remaining broth. Increase the heat to medium or medium-high and add the half- and-half. Cook until the liquid has reduced by half, about 5 minutes, stirring constantly. Stir in the cheese, remaining ¼ teaspoon salt, and pepper. Remove the pan from the heat. If the mixture is too thick, add more half-and-half. Transfer to a serving dish.
To make the topping, place the cereal in a zip-top plastic bag, seal, and crush with a rolling pin.
Melt the butter in a small sauté pan over medium heat. Add the cereal crumbs to the butter and cook until the crumbs begin to brown, 2 to 3 minutes. Add the onion powder and salt. Stir and continue cooking until golden brown. Sprinkle over the potatoes. Garnish with chives. Serve immediately.
Makes 4 to 6 servings.
Note: For a gluten-free dish, use gluten-free crispy rice cereal.