Ingredients
Scale
- 30 ounces frozen shredded hashbrown potatoes, thawed
- 2 cups sharp cheddar cheese, grated
- 1 cup sour cream
- 1/2 cup whole milk
- 1 small yellow onion, diced
- 3 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a 9 by 13-inch baking dish.
- Separate the thawed hashbrowns and remove excess moisture.
- Mix together sour cream, milk, melted butter, salt, pepper, and garlic powder in a bowl.
- Stir in the diced onion and 1 1/2 cups of cheddar cheese.
- Fold the hashbrowns into the mixture until they are evenly coated.
- Spread the mixture into the baking dish and sprinkle the remaining cheese on top.
- Bake for 40 to 45 minutes until hot and golden.
- Let rest for 10 minutes before serving and garnish with parsley.
Notes
Make sure to thoroughly thaw and dry the hashbrowns to avoid a soggy texture. Experiment with different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg