Looking for the best potluck dish ever? Hash Brown Casserole has your name written all over it!
Hash Brown Casserole is great breakfast or brunch dish made with hash browns, onions, bacon and cheese. A delicious make ahead dish everyone will love!
Potatoes, oh how I love you potatoes. I may be Italian , but I would have been a darn good Irish woman. If I had my way potatoes would be incorporated into every meal.
So many varieties….a blank canvas to create just about any taste or texture. Hash Brown Casserole is one of my many favorite recipes. Hash Brown Casserole is also sometimes known as Funeral Potatoes. I just learned that!
What are they called funeral potatoes? Well, they are commonly associated with a dish you bring to a grieving family or as a potluck side dish for funeral receptions in the midwest. They are also referred to as a potato hotdish, cheesy hash browns or even party potatoes. 
The next question is are they “hash browns” or “hashbrowns”? Technically it is two words: hash brown and refers strictly to shredded potatoes that are “hashed” and then browned with diced onion and shortening. Diced potatoes are home fries or crispy fried potatoes.
Using prepackaged hash browns is a time saver in this recipe, however you can feel free to grate your own if you have the time or the desire. If you use frozen, the browning process will take a little longer, but they are much cheaper. You can also get the pre-grated fresh hash browns.
It is a twist on the traditional breakfast hash brown, using half and half instead of cream of mushroom soup and seasoning in other ways. Sour cream and lots of cheese blend out to a browned crust hiding creamy heaven underneath. My favorite part? Those crispy browned bits around the edges.
Hash Brown Casserole is excellent as a breakfast or brunch dish, but can also be served for dinner. In fact, last time I served them it was with Prime Rib!
If you like this recipe for Hash Brown Casserole, then you’ll also love these potato recipes!
- Cheesy Twice Baked Potatoes
- Rosemary Garlic Roasted Potatoes
- Stuffed Breakfast Potatoes
- Indian Potatoes
- 6 center-cut bacon slices , cut into strips
- 3 tablespoons onion , chopped
- 2 cloves garlic , minced
- 26 ounces hash brown potatoes
- 2 tablespoons scallions , chopped
- 1 cup sour cream
- 1 cup half and half
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese , shredded and divided
- Cooking Spray
- Preheat the oven to 350 degrees.
- In a large skillet heat bacon strips over medium-high heat. Saute until nearly done, then add onion and garlic. Cook for an additional 4 minutes. Using a slotted spoon remove bacon bits while reserving bacon fat.
Add hash brown potatoes directly to hot bacon fat. Allow hash browns to brown on side before flipping, ultimately evenly browning all potatoes. If the skillet gets overly dry add 1 tablespoon vegetable oil. Do not add too much or else the potatoes could get mushy. Frozen will take longer than fresh.
In a large mixing bowl combine scallions, sour cream, half and half, fine sea salt, ground black pepper and 1 1/2 cups cheddar cheese. Add browned hash brown potatoes and bacon to the mixture and mix.
Coat a casserole dish with cooking spray and transfer the hash brown mixture over.
Bake uncovered for 40 minutes. Top with additional 1/2 cup cheddar cheese and return to oven until cheese has melted, approximately 5 minutes.
Allow to sit for 10 minutes before serving.
If you've tried this recipe, please come back and let us know how it was!
Great question! Sometimes when I am writing I forget little things 🙂 Bacon gets tossed in during step # 3 with the browned hash browns. Going to edit that in right now! Thanks! Shirley~!
When do you add the cooked bacon?
I made this for breakfast along with the chili rellano cassarole when family came to town. Super easy and super good. Thanks and keep the recipes coming!