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Cheesy Hash Brown Potato Bake pinterest

Cheesy Hash Brown Potato Bake

This golden, bubbling masterpiece combines crispy-edged potatoes with a velvety cheese sauce that transforms simple ingredients into a dish everyone clamors for seconds of. Perfect for family gatherings, potlucks, and holiday meals.
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Course: Breakfast, Side Dish
Cuisine: American
Keyword: Hash Brown Casserole, Potato Bake, Cheesy Potatoes, Comfort Food
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 325kcal

Equipment

  • 9x13 inch Baking Dish

Ingredients

Hash Brown Base

  • 2 pounds frozen shredded hash brown potatoes thawed
  • 1 cup sour cream Greek yogurt can be substituted
  • 1 can condensed cream of chicken soup cream of mushroom for vegetarian option
  • 1/2 cup butter melted
  • 2 cups sharp cheddar cheese shredded, freshly grated preferred
  • 1 small onion finely diced (about ½ cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Crunchy Topping

  • 2 cups cornflakes lightly crushed (panko bread crumbs can substitute)
  • 2 tablespoons butter melted
  • 1/4 cup fresh parsley chopped, optional for garnish

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
  • Ensure your frozen hash browns are completely thawed. Place them in a colander and gently press with paper towels to remove excess moisture for crispier edges.
  • In a large mixing bowl, combine the sour cream, condensed soup, melted butter, diced onion, garlic powder, salt, and pepper. Whisk until smooth.
  • Add the thawed hash browns to your creamy mixture, gently folding to ensure even coating without breaking the shreds.
  • Fold in 1½ cups of the shredded cheese, reserving ½ cup for the topping.
  • Spread the mixture evenly in your prepared baking dish.
  • In a small bowl, combine the crushed cornflakes with 2 tablespoons of melted butter, then sprinkle this mixture over the casserole.
  • Sprinkle the reserved ½ cup of cheese over the cornflake topping.
  • Bake uncovered for 45-55 minutes, until the top is golden brown and the edges begin to bubble. The internal temperature should reach 165°F.
  • Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a healthier version: Replace half the potatoes with cauliflower rice, use reduced-fat cheese and light sour cream, or add finely diced vegetables like bell peppers or spinach.
Make-ahead option: Assemble everything except the cornflake topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking and increase baking time by 10-15 minutes.

Nutrition

Calories: 325kcal | Carbohydrates: 28g | Protein: 8g | Fat: 21g | Sodium: 680mg | Fiber: 2g | Vitamin C: 8mg | Calcium: 15mg
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