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Hash Brown Bake

By: Dorothy Byrom

"Hash Brown Bake is suggested by Dorothy Byrom of Overland Park, Kansas. 'I made this convenient recipe for a church dinner and got raves.'"

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

7 cups water
2 (30 ounce) packages frozen Southern-style hash brown potatoes
2 (8 ounce) packages cream cheese, softened
4 eggs
2 teaspoons minced chives
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions

In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a mixing bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.
Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or until top is browned and potatoes are heated through.