4 tbsp. butter, divided
1 1/2 tsp. salt, divided
3 c. frozen hash brown potatoes
2 cloves garlic, minced
1/2 c. chopped green onions
1 lb. mushrooms, sliced
1 tbsp. flour
2 eggs, beaten
1 c. sour cream
8 oz. Monterey Jack cheese, shredded
2 tbsp. Parmesan cheese, divided
1 tbsp. chopped parsley
Paprika

Preheat oven to 350 degrees. Add 2 tablespoons butter. Add 1 teaspoon salt to potatoes; toss to coat. Place in greased 9 inch pie dish or quiche pan and bake for 20 minutes.

While potatoes are cooking, melt remaining butter in pan. Add garlic and green onions; saute 1 minute over medium heat. Add mushrooms and saute, stirring until lightly browned. Turn heat to high and cook stirring until all liquid is absorbed, about 3 to 5 minutes. Remove from heat. Sprinkle with 1/2 teaspoon salt and 1 tablespoon flour; blend well.

Combine eggs, sour cream, Monterey Jack cheese, 1 tablespoon Parmesan cheese and 1 tablespoon chopped celery. Add to mushroom mixture and blend well. Add mushroom mixture to potatoes and mix well. Sprinkle top with 1 tablespoon of Parmesan cheese and paprika. Bake for 30 minutes until lightly browned and bubbly. Garnish with parsley sprigs (optional).