Cheesy Hash Brown Potato Bake
There’s nothing quite like a warm, cheesy, and crispy hash brown bake fresh out of the oven. This dish is the definition of comfort food—golden brown, creamy, and packed with flavor. Whether you’re serving it for breakfast, brunch, or as a delicious side dish for dinner, it’s always a crowd favorite. What makes this dish even better is how simple it is to prepare. With just a handful of ingredients and minimal prep time, you can have a warm, bubbly casserole that’s ready to serve in under an hour.
Equipment
Ingredients
- 1 30 to 32-oz bag frozen shredded hash browns
- 1 10.5-oz can Unsalted Cream of Chicken Soup
- 2 cups shredded pepper jack cheese
- 1½ cups heavy whipping cream
- ½ cup butter melted
- ½ cup sour cream
- ¾ cup grated Parmesan cheese divided
- ½ tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 sleeve Ritz crackers crushed
- ½ cup cooked chopped bacon
- 1 tsp paprika
Instructions
- Preheat your oven to 400ºF and lightly grease a 9x13x2-inch baking dish.
- In a large bowl, mix together the hash browns, cream of chicken soup, pepper jack cheese, heavy cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- In a small bowl, mix the crushed crackers, bacon, remaining Parmesan cheese, and paprika. Sprinkle this topping over the potato mixture.
- Bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbly, and the topping is golden brown.
- Allow to cool slightly before serving.
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