Creamy, cheesy hash brown potatoes are baked into a casserole with a crispy, buttery cheddar breadcrumb topping. This post originally published in January 2011.
When I think about Easter there are certain things I think about. As a kid the Easter bunny would always hide our baskets and we would have to find them. We would always dye Easter eggs as a family.
Then there was the food. While many of the dishes have changed over the years there are three that always appear on Easter. They are baked ham, baked pineapple casserole, and this Hash Brown Casserole.
Since I love potatoes in any form this hash brown casserole has always been one of my favorite holiday side dishes. I mean potatoes, cheese, and butter combined into one dish? I'm in!
- frozen hash browns
- cheddar cheese
- chicken broth
- sour cream
- bell peppers
- garlic cloves
- black pepper
To Make the Potatoes: In a 9 x 13 baking dish combine the cheese, chicken broth, sour cream, butter, onion, bell pepper, garlic cloves, salt, and pepper. Mix well. Stir in the hash browns and mix well to combine.
To Make the Topping: In a small bowl combine the melted butter, breadcrumbs, and cheddar cheese. Mix well to combine. Sprinkle over top of potatoes.
To Bake: Bake at 350 degrees for 50-60 minutes or until golden brown.
My mom still makes this cheesy hash brown casserole to this day for Easter. I always look forward to eating it and some years I even get to make it if she's busy making the rest of the food.
Even if I'm not making it for Easter it always reminds me of my mom. This was her recipe and I've used it and tweaked it over the years but it still makes me think of her. Plus, it's really a great side dish for holidays or just for dinner any night.
What are hash brown potatoes?
Hash brown potatoes are shredded or finely diced potatoes. They are generally fried up in a pan until golden brown. Often they are fried with finely chopped vegetables. Traditionally they are served for breakfast but more and more they are being served at any meal.
Do I have to add the onions and peppers?
No you don't have to add the onions and peppers but they do add a ton of flavor to the dish. If you want the flavor softened you can saute them together for 5 minutes before adding them to the dish and it'll mellow out the flavor without removing them completely from the dish.
Can I use a different type of cheese?
I have never made this dish with anything other than cheddar cheese. Cheddar is fairly sharp and is salty so it gives the potatoes a lot of flavors. I do think you can use a combination of cheddar and another cheese or use another cheese that melts well.
Other cheeses that would work in this dish include Swiss, Monterrey Jack, or Parmesan. Each will give the final dish a different flavor but all would be good.
Do I have to thaw the potatoes before baking?
No you do not! While the original recipe calls for them to be thawed I've found that they bake long enough that it's not necessary to thaw them before baking.
Can I use fresh potatoes in this recipe?
You sure can. Simply peel the potatoes and use a grater or food processor to shred them. While this is fine to do, this dish honestly tastes just as good using frozen hash brown potatoes.
Can I make this ahead of time?
Yes! Mix everything together ahead of time including the topping. Don't put the topping on the dish if making ahead of time. Cover and refrigerator the potatoes up to 24 hours. Cover and refrigerate the topping separately. The topping can be refrigerated for up to 3 days ahead of time.
This is a great potato side dish that can be used with any main course. It's quick and easy to make and leaves plenty of leftovers for the next day. It is easily halved for use with smaller gatherings or a weeknight meal.
I really like these potatoes because they can be made ahead of time. It makes it easy for the holidays because you can just put it in the oven when it's time and don't have to worry about the prep work involved.
More Potato Recipes:
- Oven Roasted Greek Potatoes
- Roasted Fingerling Potatoes
- Oktoberfest Potatoes
- Cheesy Potatoes for the Holidays
- Crash Potatoes
It comes out of the oven as a golden brown potato casserole filled with cheese and a crunchy breadcrumb topping. I've found that kids love it because of the cheese and adults love it because of the simplicity.
If you’ve tried my Hash Brown Casserole or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
For the potatoes:
- 2 pounds frozen hash brown potatoes
- 2 cups of shredded sharp cheddar cheese
- 2 cups chicken broth
- 8 oz. low fat sour cream
- 4 Tablespoons melted butter
- ½ onion, chopped
- ½ bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
For the topping:
- 1 cup breadcrumbs
- 2 Tablespoons butter, melted
- ¼ cup shredded cheddar cheese
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.
- Combine all the ingredients, except potatoes, in a large bowl. Mix well.
- Slowly fold in the potatoes and mix until well combined. Spread into prepared pan.
- Mix the topping ingredients together and sprinkle over top of potatoes.
- Bake for 1 hour or until golden brown.
Recipe is from my mom's kitchen
Easy Easter Side Dish Recipes
- Cheesy Scalloped Potatoes from Jen Around the World
- Colorful Spring Salad from Art of Natural Living
- Creamed Greens Casserole from Cindy's Recipes and Writings
- Hash Brown Casserole from Hezzi-D's Books and Cooks
- Japanese Potato Salad with Yukon Gold Potatoes from Karen's Kitchen Stories
- Mom's Investment Salad (aka Ambrosia Salad) from The Spiffy Cookie
- Romano Beans Stir Fry from Magical Ingredients
- Sweet Potatoes with Lemon from That Recipe