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
- Preheat oven to 400 degrees. Liberally grease a 9 x 9 inch baking dish and set aside.
- 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.
- 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.
- 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