1 cup diced onion
2 cups Portobello mushrooms
3 cups shredded potatoes (I used russet)
¾ cup plain yogurt
Preheat oven to 375. Grease 9 inch glass baking dish with olive oil. In a large nonstick pan or wok, heat about a tablespoon of olive oil. Add onions and mushrooms and cook until softened, about 5 minutes. Remove from heat, stir in potatoes. Add salt, pepper and yogurt, stir to combine. Pour into baking dish and bake until browned and potatoes are cooked through, about 1 hour.