Craving comfort food? Add this to a weekend brunch! Asiago cheese, made from cow’s milk, orginates from the northeastern region of Italy and considered Alpine, or mountain, cheese, it’s nutty flavor can vary depending on its aging. Parmesan Reggiano, also made from cow’s milk, is a hard cheese aged in the north regions of Parma or Reggio Emilia, Italy and has a distinct subtle flavor that is heavenly. If you can not tolerate cow’s milk than I recommend substituting Pecorino, made from sheep’s milk, aged, and from the region of Tuscany. A local cheese that I enjoyed all summer, sliced with fresh fruit, on green salad or grated on to veggies and pasta.
ASIAGO HASH BROWNS
Yield: 8 – 10 servings
30 oz. frozen hash brown potatoes, thawed
1 1/2 cups Asiago cheese, shredded
1 cup Parmesan – Reggiano cheese, grated
1 medium sweet onion, chopped
16 oz. plain Greek style yogurt
1/4 cup unsalted butter, melted
Sea salt and freshly ground black pepper, to taste
Paprika, to taste
Preheat oven to 350F degrees.
In large bowl, mix hash browns, Asiago, Parmesan – Reggiano cheeses, onion, yogurt and melted butter. Spread in a medium casserole baking dish.
Bake 45 minutes to 1 hour, until hash browns are fully cooked and the top is lightly golden brown. Season with salt, pepper and paprika before serving.