Hash Brown Casserole
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Equipment
- 1 9x9 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Spatula or Sturdy Spoon For mixing and spreading
- 1 Box Grater For coarsely grating the onion
- 1 Chef's knife For cutting slices
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- One 16-ounce bag frozen shredded hash brown potatoes thawed
- 8 ounces sharp yellow Cheddar shredded (about 4 cups)
- 1/2 cup sour cream plus more for garnish
- 1 medium yellow onion coarsely grated
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1/4 cup plus 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
Notes
Ensure your frozen hash browns are fully thawed and well-drained. Excess moisture will lead to a soggy casserole rather than the desired crispy-creamy texture. For the onion, coarsely grating is specified, but for a smoother texture and integrated flavor, consider finely grating it or even briefly sautéing it until translucent before mixing, which also tames its raw bite. The combination of sweet paprika and cayenne offers a gentle warmth; for a smoky depth, a touch of smoked paprika would be excellent. Baking until the edges are deeply browned and crispy is paramount for texture. If the top isn't as golden as desired, a brief minute or two under the broiler at the very end can create a beautifully crisp crust, but watch it closely to prevent burning.