One of the many important lessons I’ve learned in life is this.
You just can’t go wrong with cheesy potatoes.
Isn’t that brilliant? I know. You can quote me on it if you’d like. So, with this in mind, I keep frozen hash browns on hand always in case we have a hankering, or a campfire (love these guys with hot dogs), or friends coming over, or to go with grilled food or Pepperoncini Beef Sandwiches, or for any other excuse I can think of to make them. Easy to double or triple, I find one pan serves 6-8 as a side dish. Also freezes well for later.*
Start with a thawed bag of frozen potatoes. I use cubed or shredded depending on what I have available. You can, of course, also use 6 cups of fresh potatoes.
Also chop an onion to equal 3/4 c. or so.
Grate 8 oz. Cheddar Cheese (will equal 2 cups grated), and set it aside.
Heat up a big skillet to medium. I l.o.v.e. my cast iron for this and most other jobs. Add in a stick (1/2 c.) of butter (and when it’s sizzling hot in there, throw in your chopped onion and let it cook a few minutes until tender and translucent.
Add the potatoes to the onion and press them into the skillet to get as much of their surfaces to touch bottom as possible. Sprinkle the top with 1/2 tsp. salt and 1/2-1 tsp. pepper. I love peppery potatoes, so I go big, but definitely season to taste.
Let them sit a few and then flip them. You’re trying to get them nice and browned on as many sides as possible to add that perfect little potato crunch you love so much.
When they are nice and browned, add in
1 cup of sour cream,
1 can cream of chicken soup,
and 1 cup of the Cheddar cheese.
When all of the ingredients are warm and combined, spoon the loveliness into a buttered 9×13 or equivalent sized pan.
Sprinkle the remaining cup of Cheddar over the top of the potato mixture.
Now, here’s where you have a very important choice to make. I use either one depending on what I have on hand. You need either 2 c. of crushed potato chips or corn flakes for your topping. This is the perfect reason to save up those few chips left at the bottom of the bag! I think my favorite is corn flakes. It’s not as greasy, and brings in just the right flavor.
Crush them well (I use a plastic bag and my rolling pin), and lay them over the cheese.
Bake at 350 degrees for 45 minutes or until the delicious fragrance in your house can no longer be resisted.
- 6 cups (1 bag) cubed or shredded potatoes, or fresh potatoes cubed
- ¾ c. chopped onion
- ½ tsp. salt
- ½-1 tsp. pepper
- ½ c. (1 stick) butter
- 1 c. sour cream
- 1 can cream of chicken soup
- 2 c. sharp Cheddar cheese
- 2 c. crushed corn flakes or potato chips
- Chop one onion finely.
- Heat a large skillet to medium heat. Add the butter and when hot, add the onion and let it cook for a few minutes until tender and translucent.
- Add the potatoes and press them into the skillet to cover the bottom as much as possible. Sprinkle the potatoes with salt and pepper. Let them cook for a few minutes and then flip them trying to get as much golden brown as possible without burning.
- When browned, add in sour cream and cream of chicken soup.
- When warm and combined, spread it into a buttered 9x13" baking dish.
- Grate Cheddar and sprinkle over the potatoes.
- Sprinkle crushed corn flakes or potato chips over the top.
- Bake in a preheated 350 degree oven for 45 minutes.
*To freeze ahead, prepare without baking in a covered foil pan. Thaw 24-48 hours ahead in refrigerator. Bake as directed.