Recipe courtesy of Kardea Brown
Recipe courtesy of Kardea Brown
Watch how to make this recipe.
Hash Brown Casserole
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- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 660
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 183 mg
- Sodium
- 774 mg
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!
- Level: Easy
- Total: 55 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 660
- Total Fat
- 48 g
- Saturated Fat
- 27 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 31 g
- Cholesterol
- 183 mg
- Sodium
- 774 mg
Ingredients
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Directions
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6m
Easy
CLASS
- 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.
