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.
Serves
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
Chicken Fried Steak Seasoning
1 1/2 Tbsp. Chicken Fried Steak Seasoning
Salt & Pepper Tableside 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
Smoked Spanish Sweet Paprika
Directions
Preheat oven to 350 degrees. 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. Mix in shredded potatoes in batches. Add onion and 1 1/2 cups of the cheese. 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. Cover dish with foil and bake for 40 min. After 40 min., remove foil and cook for another 20 min. or until the casserole is heated throughout. Serve immediately.
Recipe Notes
*You can use smoked hot Spanish paprika instead of sweet if you want more heat.
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