Name: Hash Brown Casserole
Yield: 6 to 8 servings
Ingredients: 1 (8 oz.) block cream cheese, room temperature; 1/2 cup sour cream; 1/2 cup + 2 Tbsp. unsalted butter, divided and melted; 1/4 cup chicken stock or broth; 1 (30 oz.) bag frozen shredded potatoes, thawed; 1 medium yellow onion, diced; 2 cups shredded cheddar cheese, divided; 1 cup hand crushed potato chips or corn flakes cereal

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Hash Brown Casserole

Recipe by Abbey Cochran, Savory Spice—South End/Charlotte, NC

Grilling & BBQ

What is more comforting than potatoes and cheese? This is a crowd-pleasing and versatile side dish, whether you're making it for the holidays, brunch, or a barbecue.

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Serves 6 to 8 servings

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Ingredients

1 (8 oz.) block cream cheese, room temperature 1/2 cup sour cream 1/2 cup + 2 Tbsp. unsalted butter, divided and melted 1/4 cup chicken stock or broth

1 1/2 Tbsp. Chicken Fried Steak Seasoning

1 tsp. Salt & Pepper Tableside Seasoning

1/4 tsp. Smoked Sweet Spanish Paprika* 1 (30 oz.) bag frozen shredded potatoes, thawed 1 medium yellow onion, diced 2 cups shredded cheddar cheese, divided 1 cup hand crushed potato chips or corn flakes cereal

Smoked Spanish Sweet Paprika

Directions

Step 1 Preheat oven to 350 degrees.

Step 2 In a large bowl, thoroughly combine cream cheese, sour cream, 1/2 cup melted butter, and chicken stock. Mix in Chicken Fried Steak Seasoning, Salt & Pepper Tableside Seasoning, and Smoked Spanish Sweet Paprika.

Step 3 Mix in shredded potatoes in batches. Add onion and 1 1/2 cups of the cheese.

Step 4 Once everything is combined, transfer mixture to a greased 9x13 baking dish. Spread mixture evenly throughout the pan then top it with remaining cheese, crushed potato chips or cereal, and remaining 2 Tbsp. melted butter.

Step 5 Cover dish with foil and bake for 40 min.

Step 6 After 40 min., remove foil and cook for another 20 min. or until the casserole is heated throughout.

Step 7 Serve immediately.

Recipe Notes

*You can use smoked hot Spanish paprika instead of sweet if you want more heat.