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Pioneer Woman Hash Brown Potato Casserole

Pioneer Woman Hash Brown Potato Casserole - recipe card
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A creamy, cheesy twist on the classic breakfast casserole, featuring crispy hash browns folded into a rich sour cream and cheddar sauce. Topped with a golden, crunchy crust, this dish is pure comfort food that works for brunch, potlucks, or as a hearty side.

Ingredients

Scale
  • 1 (20-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 1/2 cup unsalted butter, melted, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup full-fat Greek yogurt
  • 1 cup shredded sharp cheddar cheese (4 ounces), plus 1/2 cup for topping
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)
  • 2 large eggs, lightly beaten
  • 1/2 cup finely diced yellow onion (about half a medium onion)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper (optional, for a subtle kick)

Instructions

  1. Preheat oven to 375°F / 190°C. Grease a 1.5-quart (or 8×8-inch) baking dish with 1 tablespoon of the melted butter. Set aside.
  2. Place the thawed hash browns in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Dry potatoes ensure a creamy, not watery, casserole. Transfer to a large mixing bowl.
  3. Drizzle 3 tablespoons of the remaining melted butter over the hash browns and toss to coat evenly. Season with kosher salt and black pepper, mixing well.
  4. In a separate medium bowl, whisk together the sour cream, Greek yogurt, and remaining 4 tablespoons of melted butter until smooth. The combination of sour cream and yogurt adds tang and richness without making the dish too heavy.
  5. Add the beaten eggs to the sour cream mixture and whisk until fully incorporated. This binder helps the casserole set properly during baking.
  6. Stir in the 1 cup grated cheddar, Monterey Jack, diced onion, garlic powder, and cayenne (if using). Mix until everything is evenly distributed.
  7. Pour the wet mixture over the shredded potatoes and fold gently with a spatula until every potato is coated. Be careful not to overmix, which can break the hash browns.
  8. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula. Pat the surface lightly to compact it slightly, which helps the casserole hold together.
  9. Sprinkle the remaining 1/2 cup cheddar cheese evenly over the top. This creates a melty, golden crust as it bakes.
  10. Place the dish in the oven and bake for 45–50 minutes, or until the edges are bubbly, the top is golden brown, and a knife inserted in the center comes out clean. The internal temperature should reach 165°F / 74°C to ensure the eggs are fully set.
  11. If the top browns too quickly before the center is set, loosely cover with aluminum foil after 35 minutes and continue baking.
  12. Remove from the oven and let rest for 10 minutes before serving. This allows the casserole to firm up, making it easier to slice and serve cleanly.
  13. Serve warm, scooping with a spoon. Garnish with chopped chives or parsley if desired (not included in nutrition).

Notes

Storage: Refrigerate leftover casserole in an airtight container for up to 4 days. To freeze: Wrap the baked and cooled casserole tightly in foil or plastic wrap, then place in a freezer bag; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat: For a single serving, microwave on high for 1–2 minutes, or until hot. For whole casserole, cover with foil and bake at 350°F / 177°C for 20–25 minutes, or until heated through. If reheating frozen, increase time to 35–40 minutes.

Nutrition

Keywords: hash brown casserole, potato casserole, cheesy potato bake, breakfast casserole, side dish, comfort food, brunch recipe, easy casserole, shredded potatoes, cheddar cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hash-brown-potato-casserole/