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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


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.


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


  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.


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


  • 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