My Hash Brown Casserole comes to mind when we talk about comfort food. It’s the perfect side dish for breakfast. You could substitute this for any potato side dish, and no one would be disappointed. This is my Hash Brown Casserole.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 12 servings
Equipment: 1 (13 x 9) baking dish, chef’s knife, 1 (10-inch) sauté pan, 1 (6-quart) saucepot, large mixing bowl, half-size rimmed baking sheet pan, whisk, small mixing bowl, rubber spatula, 1 (1/2-cup) dry measure, 1 (2-cup) liquid measuring cup
Ingredients:
1 (30-ounce) package of refrigerated hash brown potatoes, substitute frozen
4 tablespoons of butter, unsalted, diced into 1-tablespoon pieces
1/2 cup onion, finely diced
1/4 cup all-purpose flour
3 cups milk (whole or 2%)
1 1/2 cups of shredded cheddar cheese
1/2 cup of freshly-grated Parmesan cheese
1 cup whipped cream cheese, substitute sour cream
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons dried parsley flakes
Topping:
2 cups Panko bread crumbs
2 tablespoons dried parsley flakes
3 tablespoons butter, unsalted and melted
2 tablespoons of sweet paprika, optional
1 1/2 tablespoons of Italian flat-leaf parsley, finely chopped
Instructions:
Preheat oven to 350°F.
Melt 4 tablespoons of butter in a large saucepot over medium heat. Add the diced onions and sauté until softened, about 5 to 6 minutes. Sprinkle in the flour and cook, stirring constantly, 1 minute. While whisking, add the milk, Kosher salt, and freshly ground black pepper. Cook, stirring constantly, until the mixture comes to a boil.
Immediately remove the pan from the heat and add the cheddar cheese and parmesan cheese. Mix until combined and the cheese is melted. Finally, stir in cream cheese until melted.
Place hash browns in a large mixing bowl, then pour in the milk mixture and dried parsley, and toss to evenly coat. Transfer to a baking dish (no need to grease the dish) and spread into an even layer.
In a small sauté pan, melt 3 tablespoons of butter. Remove the pan from the heat. Add the Panko bread crumbs and dried parsley flakes, and stir to combine. Spread coated panko evenly over the casserole. Sprinkle evenly with paprika. This just adds a little color to the topping.
Tightly covered with foil, bake in a preheated oven until hot throughout, about 40 to 50 minutes. Remove foil during the last 10 minutes so the top can become golden brown. Garnish with freshly chopped Italian flat-leaf parsley.
There you have it, my Hash Brown Casserole.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Hash Brown Casserole
Equipment
- 1 baking dish 13 x 9
- 1 chef's knife
- 1 saute pan 10-inch
- 1 saucepot 6-quart
- 1 mixing bowl Large
- 1 rimmed baking sheet pan half size
- 1 whisk
- 1 mixing bowl Small
- 1 rubber spatula
- 1 dry measuring cup 1/2 cup measure
- 1 liquid measuring cup 2-cup size
Ingredients
- 1 30-ounce package refrigerated-style hash brown potatoes Substitute frozen
- 4 tbsps butter Unsalted, diced into 1-tablespoon pieces
- 1/2 cup onion Finely diced
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup Parmesan cheese Freshly grated
- 1 cup whipped cream cheese Substitute sour cream
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 2 tbsps dried parsley flakes
Topping:
- 2 cups Panko bread crumbs
- 2 tbsps dried parsley flakes
- 3 tbsps butter Unsalted and melted
- 2 tbsps sweet paprika Optional
- 1 1/2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Preheat oven to 350°F.Melt 4 tablespoons of butter in a large saucepot over medium heat. Add the diced onions and sauté until softened, about 5 to 6 minutes. Sprinkle in the flour and cook, stirring constantly, 1 minute. While whisking, add the milk, Kosher salt, and freshly ground black pepper. Cook, stirring constantly, until the mixture comes to a boil.Immediately remove the pan from the heat and add the cheddar cheese and parmesan cheese. Mix until combined and the cheese is melted. Finally, stir in cream cheese until melted.Place hash browns in a large mixing bowl, then pour in the milk mixture and dried parsley, and toss to evenly coat. Transfer to a baking dish (no need to grease the dish) and spread into an even layer.In a small sauté pan, melt 3 tablespoons of butter. Remove the pan from the heat. Add the Panko bread crumbs and dried parsley flakes, and stir to combine. Spread coated panko evenly over the casserole. Sprinkle evenly with paprika. This just adds a little color to the topping.Tightly covered with foil, bake in a preheated oven until hot throughout, about 40 to 50 minutes. Remove foil during the last 10 minutes so the top can become golden brown. Garnish with freshly chopped Italian flat-leaf parsley.There you have it, my Hash Brown Casserole.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
