Recipe by LINZISWANSON
"This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!"
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1 (30 ounce) package
frozen hash brown potatoes, thawed
1 1/2 cups
grated Asiago cheese
1 (8 ounce) container
8 fluid ounces
paprika to taste
salt and pepper to taste
For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes.
They don't look very pretty when you lump them on the plate.
It was OK. Sour cream gave it an unpleasant sour note and it also curdled during cooking, which didn't look good on a plate. I would've used only heavy cream and butter or even half-and-half to cut on calories and fat. Also after such a long cooking Asiago cheese lost almost all flavor, so it's not really worth spending money on it. I agree that Parmesan/Romano (or even some good sharp cheddar) would work in this dish as well. Asiago could be just sprinkled on top towards the end.
These were just ok. I tried them again but with sharp cheddar shredded cheese and i use french onion dip instead of sour cream and they are fantastic! i make them all the time now i love them!
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!
This dish has a delicious flavor, but the consistency seemed to be a little greasy and somewhat mushy. To rectify this on my second attempt, I eliminated the butter and heavy cream in favor of a second carton of sour cream, The onions were sauteed before adding to the mixture.And I used raw freshly grated potatoes that I parboiled to reduce the baking time. For a variation, add 1 cup Monterey Jack and 1/2 cup Cheddar in addition to the Asiago.Add 1/2 cup poppy seeds if your family likes them. Sprinkle top with Panko crumbs and bake. Yum!
I thought this was a good base recipe. I made quite a few changes since I like a bit more color and flavor in my hash browns. I sauteed the onions in the butter and added chopped red bell pepper and a couple cloves of garlic. I also cut down the amount of cream to less then half. It was pretty good with these changes.
Very dry. I highly recommend using much more butter and sour cream. The asiago cheese is very costly. This works just as well with romano and parmasen mixed. If altered, this can be a great recipe, just keep in mind to be a litlle "heavy" on the butter and sour cream. For a quick trick, use chicken stock to add a little more "juice" to this recipe. Its low in carbs, inexpensive, adds flavor, and most likley you have this in your cabinet already!
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Asiago Hash Browns
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 368
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