Easy Loaded Hash Brown Casserole

Baked hashbrown casserole in rectangular baking dish.

Creamy, cheesy, and loaded with bacon, this easy hash brown casserole is comfort food at its best. Made with frozen diced potatoes and simple ingredients, it's the perfect make-ahead dish for potlucks, holidays, or even breakfast with eggs on the side.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 525kcal

Author Anne Clark

Equipment

large mixing bowl
measuring cup(s)
measuring spoons
cheese grater/shredder
9x13-inch baking pan or dish

Ingredients

32 oz bag of frozen diced hash browns, thawed and patted dry with paper towels Not shredded hash browns
8 oz cream cheese, softened
8 oz sour cream
2 cups shredded sharp cheddar cheese Please shred your own cheese
6 strips cooked, crumbled thick-cut bacon To save time, I use the pre-cooked thick-sliced bacon
½ cup melted butter
½ cup chicken broth
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ cup sliced green onions (plus extra for garnish)

GARNISHES

2-4 strips cooked, crumbled thick-cut bacon
A sprinkle of sliced green onions

Instructions

Tip: spread the frozen hashbrowns onto a sheet pan to thaw on your counter. It may take a couple of hours for them to completely thaw out. Then pat them dry with a paper towel to remove any extra liquid.
Preheat oven to 375°F, and spray a 9x13-inch baking pan or casserole dish with non-stick spray.
Place the thawed potatoes in the baking pan.
In a large bowl, whisk together the cream cheese, sour cream, shredded cheese, bacon, butter, broth, salt, smoked paprika, garlic powder, black pepper, and green onions until well combined.
Fold in hashbrowns, making sure all the potatoes are coated.
Pour the hashbrown mixture into the pan and spread it out evenly.
Bake uncovered for 35-40 minutes. The edges should be slightly crispy.
Give the potatoes a good stir, and garnish with extra green onions and 2 slices cooked and chopped bacon. If you're using the pre-cooked bacon, crisp up the slices in the microwave per package directions, then sprinkle on top.

Notes

Recipe Tips

- Don’t skip thawing your hash browns. If they’re still frozen, they’ll release too much moisture and make the casserole watery.

- Soften your cream cheese fully so it mixes smoothly. Quick Method: submerge the unopened foil-wrapped block of cream cheese in a bowl of very warm water for 5 minutes!

- Taste before baking. Depending on your bacon and broth, you might need a touch more or a touch less salt.

Ingredient Additions

- Spicy: Stir in diced jalapeños or a pinch of cayenne.

- Extra meaty: Add browned breakfast sausage or cooked chopped ham.

- Veg it up: Toss in sautéed bell peppers or mushrooms.

How to Use Fresh Potatoes Instead of Frozen

- Use 5-½ cups of peeled and diced fresh potatoes (½-inch cubes).

- Parboil the potatoes for 5-7 minutes, until the potatoes are just starting to get tender but still firm.

- Drain and spread the potatoes on paper towels or a clean kitchen towel to dry.

- Continue with recipe steps 4-8 in the recipe card.

Nutrition