Yield:8 servings  Prep:15 minutes  Cook: 40 minutes

A wonderful hearty casserole I serve both for breakfast and dinner.  Not only does this casserole have the traditional shredded potatoes but a baked egg on top with some wonderful additional ingredients.  My family loved it just don't tell them one of the ingredients is turnips and they will never guess :).

1 1/4 cups fat-free Greek- Style yogurt

2 tablespoons all-purpose flour (we use buckwheat)

1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)

1 1/4 cups, (5 ounces) shredded Gruyere cheese

1/3 cup butter, melted

1/4 cup chopped fresh chives

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)

Cooking Spray

8 eggs

Chopped fresh chives (optional)

Freshly ground black pepper (optional)

1. Preheat over to 400

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere cheese, butter, chives, 1 1/4 teaspoon salt, black pepepr, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13x9- inch baking dish coated with cooking spray. Bake at 400 for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixutre. Crack 1 egg into each 8 indentations. Return dish to oven. Bake at 400 for 8 minutes or until egg whites are firm yolk barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired.

1 piece (of the 8 pieces)=

Fat: 17.4g        Carbohydrates: 27.3g

Protein: 18.1g   Fiber: 2.1g

Cooking Light Jan/Feb 2010 page 198