Overall, this is an excellent recipe that just needs a few adjustments. I thought that the hashbrowns would be a little bland since its just potatoes and parmesan. So I fried up the 2 cups of potatoes and generously added lowry's salt, olive oil, (little bit of) butter, pepper and garlic to them. I also used fresh white button mushrooms instead of the jarred ones. My only complaint was the hashbrowns were a little dry. Next time i plan to add something to add a little moisture to them. I also plan to add a thin layer of mozzarella on top of the parmesan too.