Hash Brown Casserole

There’s a reason why there are rarely any leftovers of this dish; it’s basically a deluxe baked potato in casserole form). In some parts of the country, it’s also known as Funeral Potatoes (often topped with corn flakes soaked in butter). In the past, I have made this dish with canned cream-of-something soup; this version is just as easy and far tastier.

  • 2 30-32 oz bags frozen hash browns (cubed or shredded)
  • 24 oz sour cream
  • 1/2 cup mayonnaise
  • 3 cups shredded cheese (sharp Cheddar, Gouda, Monterrey Jack, or combination)
  • 1/2 stick butter, melted
  • 8 chives or 2 green onions, diced
  • 2 tsp salt
  • 1/2 tsp dried thyme or dill (optional)
  • Black pepper to taste

Place potatoes in colander in sink and rinse until thawed and separated; let drain very well. In large bowl, mix all other ingredients except butter together until well blended and add potatoes; stir to incorporate. Pack into sprayed 13 x 9 x 2 baking dish, pour melted butter evenly over the top. and bake at 350 degrees for 45 minutes. These went really well with Mississippi Pot Roast.

IMG_20171105_182632.jpg
This version was made with cubed potatoes and I added 6 strips of crumbled bacon
Christmas morning version made with shredded potatoes and simple seasonings

We also found that leftovers can be scooped out, formed into balls, pressed flat into a skillet with 1/4″ of oil, and reborn into latkes (potato pancakes; and for anyone who argues that latkes should not contain cheese, I offer this article that states otherwise.)

2 thoughts on “Hash Brown Casserole

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