Creamy, Cheesy Double-Potato Hash Brown Casserole Recipe

Name: Creamy, Cheesy Double-Potato Hash Brown Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted chicken stock (such as Swanson); 2 cups chopped onion, divided; 2 (8-ounce) packages presliced white mushrooms, divided; 6 garlic cloves; 1/2 cup light sour cream; 1 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 4 ounces reduced-fat sharp cheddar cheese, shredded and divided; 3 center-cut bacon slices; 1 (30-ounce) package frozen shredded hash brown potatoes, thawed; 1 tablespoon olive oil, divided; 2 large eggs, lightly beaten; 2 ounces 40% less fat original kettle-style potato chips, crushed; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 cup unsalted chicken stock (such as Swanson)
2 cups chopped onion, divided
2 (8-ounce) packages presliced white mushrooms, divided
6 garlic cloves
1/2 cup light sour cream
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4 ounces reduced-fat sharp cheddar cheese, shredded and divided
3 center-cut bacon slices
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 tablespoon olive oil, divided
2 large eggs, lightly beaten
2 ounces 40% less fat original kettle-style potato chips, crushed
3 tablespoons chopped fresh flat-leaf parsley

1
Preheat oven to 400u00b0.
2
Combine stock, 1 cup onion, half of mushrooms, and garlic in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until mushrooms are tender. Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Stir in sour cream, pepper, salt, and 2 ounces cheese; blend until smooth.
3
Cook bacon in a large cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Add half of potatoes to drippings in pan; cover and cook 4 minutes on each side or until browned. Remove potatoes from pan. Repeat procedure with remaining potatoes and 2 teaspoons oil. Remove from pan.
4
Add remaining 1 teaspoon oil to pan; swirl to coat. Add remaining 1 cup onion and remaining half of mushrooms to pan; cook 6 minutes or until tender, stirring occasionally. Return potatoes to pan; add eggs, stirring well to combine. Pour sour cream mixture evenly over potato mixture. Sprinkle with bacon, the remaining 2 ounces cheese, chips, and parsley. Bake at 400u00b0 for 10 minutes or until cheese melts. Turn broiler on (do not remove pan from oven); broil 1 1/2 minutes or until lightly browned.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup unsalted chicken stock (such as Swanson), 2 cups chopped onion, divided, 2 (8-ounce) packages presliced white mushrooms, divided, 6 garlic cloves, and more.

Yes, Creamy, Cheesy Double-Potato Hash Brown Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy, Cheesy Double-Potato Hash Brown Casserole

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