Go Back
Cheesy Hashbrown Casserole on a plate
Andre Lewis

Cheesy Hashbrown Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 30 oz frozen shredded hashbrown potatoes thawed overnight in the refrigerator
  • 2 tbsp neutral oil divided
  • 2 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 8 oz sharp cheddar grated and divided
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 375°F. Squeeze thawed potatoes in a clean towel until no longer dripping; separate compacted shreds.
  2. Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high. Spread half potatoes loosely; brown underside 6 to 7 minutes. Turn in sections; cook 3 minutes. Transfer to large bowl; repeat with remaining oil and potatoes.
  3. Reduce to medium; melt butter in same skillet. Cook onion 5 minutes until soft; remove from heat.
  4. Whisk sour cream, milk, salt, pepper, and 6 ounces cheddar. Fold with cooked onion into potatoes. Return to skillet; spread evenly without packing.
  5. Top with remaining cheddar; bake 20 to 25 minutes until center bubbles and patches turn golden. Rest 10 minutes before scooping.