Loaded Hash Brown Potato Casserole

Loaded Hash Brown Potato Casserole
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    6 People
  • VIEWS
    9

Imagine your favorite loaded baked potato, deconstructed and reimagined as a comforting casserole. Crispy hash browns, creamy sour cream, and smoky bacon unite in a symphony of flavor, making this dish an irresistible centerpiece for any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    83 mg
  • Fiber
    1 g
  • Protein
    10 g
  • Saturated Fat
    21 g
  • Sodium
    456 mg
  • Sugar
    0 g
  • Fat
    37 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
10 mins

In a large skillet, cook bacon over medium-high heat, turning occasionally, until crisp and evenly browned (approximately 10 minutes). Transfer bacon to paper towels to drain, then crumble into small pieces.

02

Step
2 mins

Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 9x4-inch loaf pan with cooking spray.

03

Step
3 mins

In a mixing bowl, combine sour cream, melted butter, and seasoning blend until well incorporated.

04

Step
5 mins

Layer 2 1/2 hash browns in the prepared dish, creating an even base. Spread 1/3 of the sour cream mixture over the hash browns. Sprinkle 1/4 cup of Cheddar cheese and 1/3 of the crumbled bacon on top.

05

Step
5 mins

Repeat the layering process twice more, ensuring even distribution of ingredients.

06

Step
2 mins

Sprinkle dried chives and a generous grind of black pepper over the casserole. Cover tightly with aluminum foil.

07

Step
1 hrs

Bake in the preheated oven until the cheese is melted and golden brown, and the casserole is heated through (approximately 1 hour).

08

Step
7 mins

Remove from oven and let stand for 5-10 minutes before serving. Garnish with extra chives, if desired.

For an extra layer of flavor, consider adding a pinch of smoked paprika to the sour cream mixture.
Feel free to substitute the Cheddar cheese with your favorite cheese blend, such as Gruyere or Monterey Jack.
If you prefer a softer hash brown base, you can pre-cook the hash browns in a skillet before layering them into the casserole.
The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an additional 15-20 minutes to the baking time if baking from cold.

Delfina Huel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (9)
  • Eryn Mccullough

    Doubled the recipe and used a 9x13 pan. Worked perfectly!

  • Enola Wehner

    I found that 45 minutes covered gave me a mushy top, so the last 15 uncovered was perfect to melt the cheese and brown it a bit!

  • Hollis Wilkinson

    I added some diced ham to mine and it was even better!

  • Vesta Gutkowski

    Great base recipe - easy to customize with your favorite toppings!

  • Alanna Jast

    This was a huge hit at our brunch! Everyone loved it and asked for the recipe.

  • Isac Stiedemann

    My kids are picky eaters, but they devoured this casserole. Will definitely make again.

  • Jordon Schumm

    So easy to make and so delicious! A great way to use up leftover hash browns.

  • Cleve Thompson

    The seasoning blend really makes a difference. Don't skip it!

  • Ena Gerlach

    Next time I'll try adding some cream cheese to the sour cream mixture for extra creaminess.

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