Cheesy Hash Browns Recipe -
Cheesy Hash Browns  Recipe
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Cheesy Hash Browns
It’s like a fully loaded baked potato, casserole-style, for brunch or dinner. See more
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Cheesy Hash Browns

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"Great for a breakfast or dinner side."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
  3. Bake in the preheated oven until the casserole is bubbling, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2012

Very easy and a big hit with the family. I followed to recipe exactly and it came out great! Might try adding some garlic next time.

Most Helpful Critical Review
Jul 24, 2013

It's a delicious recipe. 5 stars for taste, but I had to deduct two for the massive coronary disease factor per serving.

May 15, 2013

I use chives instead of onions and add chopped up bacon my family loves it. It's like a loaded bake potato but even better!

Mar 31, 2013

I cut the recipe in half but followed it exactly. It was perfect! Just the way I remember them from past family New Year's Day brunch. Thank you!

Jul 20, 2013

I make this a lot at the request of the kids and grandkids. I use Cream of mushroom soup instead of the chicken or celery soups. Sprinkle the top with butter and seasoned bread crumbs. This freezes well, so often double the recipe and freeze in small portions for just my husband and myself

Jun 02, 2013

This recipe is a copy of the recipe on Simply Hash Browns.

Jul 20, 2013

Very good! I tried to make this once with my own shredded potatoes, and unless you bake this extra long, the potatoes don't get done. My advice use the frozen, shredded ones like the recipe states.

Jul 20, 2013

I have been making this recipe for over 30 years and it is always the first dish that is gone. The recipe was called TEXAS HASH BROWNS. I cut all of the butter out, ( and it is still creamy; the butter in the corn flakes are enough). my recipe calls for cream of chicken or cream of mushroom soup with about 1/4 cup of milk, and everyone prefers the cream of mushroom soup; even those who don't like mushrooms. I use all low fat cream cheese, Fit and Active soup (from Aldi's, skim milk; and by cutting the butter out it becomes better and healthier dish then that second helping OK. Pat Navarre


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  • Calories
  • 876 kcal
  • 44%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 75.7 g
  • 116%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 1201 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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