1 cup unsalted chicken stock (such as Swanson) 2 cups chopped onion, divided 2 (8-ounce) packages presliced white mushrooms, divided 6 garlic cloves 1/2 cup light sour cream 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 4 ounces reduced-fat sharp cheddar cheese, shredded and divided 3 center-cut bacon slices 1 (30-ounce) package frozen shredded hash brown potatoes, thawed 1 tablespoon olive oil, divided 2 large eggs, lightly beaten 2 ounces 40% less fat original kettle-style potato chips, crushed 3 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 400°.
Combine stock, 1 cup onion, half of mushrooms, and garlic in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Stir in sour cream, pepper, salt, and 2 ounces cheese; blend until smooth.
Cook bacon in a large cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Add half of potatoes to drippings in pan; cover and cook 4 minutes on each side or until browned. Remove potatoes from pan. Repeat procedure with remaining potatoes and 2 teaspoons oil. Remove from pan.
Add remaining 1 teaspoon oil to pan; swirl to coat. Add remaining 1 cup onion and remaining half of mushrooms to pan; cook 6 minutes or until tender, stirring occasionally. Return potatoes to pan; add eggs, stirring well to combine. Pour sour cream mixture evenly over potato mixture. Sprinkle with bacon, the remaining 2 ounces cheese, chips, and parsley. Bake at 400° for 10 minutes or until cheese melts. Turn broiler on (do not remove pan from oven); broil 1 1/2 minutes or until lightly browned.