Published: January 5, 2024 · Modified January 5, 2024 by Cindy Gibbs

Simply loaded with cheese and potatoes, this easy Hash Brown Casserole is the perfect definition of comfort food. It takes just minutes to prep, and it’s perfect for breakfast or a dinner side.

Hash Brown Casserole.

This hash brown casserole is perfect for breakfast, brunch or a dinner side. It makes the perfect amount for a family, and you can simply double it to take to a party or potluck. There won’t be one bite left.

This casserole is so creamy and cheesy with crusty edges, and the addition of sour cream, paprika and a touch of cayenne kicks it up a notch. The flavor is absolutely perfect!

How to make hash brown casserole

1. Add all ingredients but 1/2 cup of the cheese to a large bowl.

2. Mix until thoroughly combined.

Hash Brown Casserole.

3. Sprinkle additional cheese and some fresh chives evenly over the top.

4. Bake until the edges are crispy and the top is golden brown.

Hash Brown Casserole.

5. Allow the casserole to cool for 5 minutes before serving. Serve with a dollop of sour cream on top and more fresh chives.

Hash Brown Casserole.

Pro Tips for making this recipe

  • Don’t use pre-shredded cheese from a bag for this recipe. Pre-shredded cheese has a waxy coating on it. Use a block of cheese and shred it yourself.
  • If you don’t like yellow cheddar cheese, you can sub any soft cheese that melts easy such as mozzarella or Monterey Jack. You can also use white cheddar.
  • If you want to add meat such as diced ham or bacon bits, don’t add more than 2/3 cup.
Hash Brown Casserole.

You might also like Corn Pudding Casserole.

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Hash Brown Casserole.

Hash Brown Casserole

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
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Description

This Hash Brown Casserole is super easy to make and the perfect size for the family. It’s cheesy and full of flavor, and make sure to top it with a dollop of sour cream.

Ingredients

Units Scale
  • One 16-ounce bag frozen shredded hash brown potatoes, thawed
  • One 8-ounce bar sharp yellow cheddar cheese, shredded (divided)
  • 1 medium yellow onion, coarsely grated on a box grater
  • 1/2 cup sour cream, plus more for garnish
  • 1 large egg
  • 1/4 cup chopped fresh chives, plus more for garnish
  • 1 1/2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees. Liberally grease a 9 x 9 inch baking dish and set aside.
  2. Add the hash browns, all but 1/2 cup of the cheese, and the remaining ingredients to a large bowl. Mix until thoroughly combined. Transfer to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top.
  3. Bake for 45 minutes or until the edges look crispy and the top is golden brown. Allow the casserole to cool for 5 minutes before cutting. Cut it into slices and serve it topped with a dollop of sour cream and a sprinkling of chives. 
  4. Refrigerate leftovers for up to 3 days.

Notes

  • Recipe adapted from Kardea Brown (link no longer available).

Nutrition

  • Serving Size:
  • Calories: 1044
  • Sugar: 6.4 g
  • Sodium: 2229.6 mg
  • Fat: 66.9 g
  • Saturated Fat: 37 g
  • Trans Fat: 1.2 g
  • Carbohydrates: 62.7 g
  • Fiber: 6.4 g
  • Protein: 51 g
  • Cholesterol: 356.9 mg