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 Ensure it's oven-safe for baking.
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 Box Grater Essential for coarsely grating the onion.
- 1 Mixing Spoon/Spatula For stirring and combining ingredients.
- 1 Measuring Cups/Spoons For accurate ingredient portions.
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
1. Thoroughly thaw and drain your hash browns to prevent a watery casserole; excess moisture can hinder crispiness. Press out any remaining liquid with paper towels. 2. Grating the onion coarsely, rather than dicing, ensures its moisture and flavor are evenly distributed without large, harsh pieces, contributing to a smoother texture. 3. For an extra crispy top, consider finishing under the broiler for 1-2 minutes after baking, keeping a close watch to prevent burning. 4. Adjust salt and pepper to taste; the sharpness of the Cheddar and spices will be more pronounced if seasoned properly. A pinch of garlic powder can also elevate the flavor profile.