Reviewed: Apr. 22, 2012

I have made this recipe for years only with a few changes: I use cheddar cheese although the Asiago sounds even better, I don't use the heavy cream or paprika, but best of all -- I add chopped green chilies to spice it up. Everybody asks me for this recipe.

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3 users found this review helpful

Reviewer:

Linda

Reviewed: Feb. 6, 2012

I really wanted to like this because I love hash browns but it was just really bland and dry, no flavor whatsoever. So disappointed :(

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5 users found this review helpful

Reviewer:

Caitlyn

Reviewed: Aug. 8, 2010

I like this recipe but I did change it a little. First I combined the grated cheese and chopped onion with the potatoes. I used a 4 cheese grated blend that I get from TJ's that has Asiago cheese in it. Then I mixed the sour cream, heavy cream and butter together before I folded it into the potatoes.

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Reviewer:

busymom

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Living In: San Gabriel, California, USA

Reviewed: Jul. 8, 2010

I don't know why this recipe isn't a 5-star recipe, it sure deserves to be! We loved this and this is the only hash brown casserole recipe I will make from now on (who needs cream of chicken soup?)! I did have to lighten up the recipe a bit - I used only 1/4 cup butter, half&half instead of heavy cream, and light sour cream. Instead of white onion, I used a bunch of green onions for color. The only asiago cheese I found at my store was a package of shredded asiago/parmesan blend. It was perfect! The ONLY think wrong with this recipe, as far as I can see, is that it says to season with salt and pepper after it's done baking. I would highly recommend seasoning the mixture before it goes in the oven. I stirred in 1/2 tsp. salt and 1/4 tsp. fresh ground black pepper. They were not bland or greasy at all!

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33 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Apr. 24, 2010

This was excellent. My frozen hash browns came in a 20 ounce bag, and I didn't measure exactly, but 5 ounces (by weight) of shredded asiago cheese was fine. It lacks color--next time I might add some snipped chives or green onions. Asiago gives it a sophistocated, adult taste.

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3 users found this review helpful

Reviewer:

Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

Reviewed: Apr. 4, 2010

I wanted to make this a little more kid friendly so I used cheddar instead of asiago. It turned out wonderful and we ate it for breakfast with scrambled eggs.

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Reviewer:

jessitlv

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Aug. 3, 2009

I thought this recipe was great...made it for a brunch and everyone loved it. I did make some changes, I used a 6 cheese Italian blend (including mozzarella, asiago, parmesan, romano, etc). I also had some fresh thyme and parsley and chopped that up in the mixture before baking.

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Reviewer:

Jaclyn

Reviewed: Jun. 14, 2009

We felt this was a pretty bland recipe even with the addition of asiago cheese flavoring it. I then tried it with the suggestion another reviewer shared... I used onion chip dip instead of the sour cream. It was still on the bland side.. so maybe I'm just not a hash brown casserole person.

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Reviewer:

cakesncakes

Cooking Level: Intermediate

Living In: Grove City, Pennsylvania, USA

Reviewed: May 21, 2009

We LOVE this recipe. I make it for holidays and dinner parties. It is always a hit and it is always the first item gone on the dinner table. We have tried it for breakfast too. Very tasty! Thanks for sharing!

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Reviewer:

Reviewed: Aug. 29, 2007

The sharpness of the asiago is what makes this - I doubled the amount. However, the amounts of cream and butter make it very heavy, and for some reason the bottoms of these went soggy. I'm not quite sure where I went wrong...

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12 users found this review helpful