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This cozy and rich pan of hash browns with gooey cheese brings to mind the craveable version folks love at Cracker Barrel. Every layer is creamy and cheesy til it bakes golden and melty. It's always a surefire crowd favorite and disappears first at potlucks or weekend brunch with friends.
The first time I made this dish was for a holiday breakfast because I wanted something easy and still special. Now my friends and family ask for it every single time we have a big breakfast spread.
Tasty Ingredients
- Margarine: Adds richness and helps you get that lovely golden top. Butter swaps in fine too if you like more flavor.
- Colby cheese grated: Brings a mild tang and perfect melt. If you grate it yourself, it spreads and melts like a dream.
- Cream of celery soup: Layers in extra creaminess and just a bit of herby flavor. If you find one with celery chunks, that's even better.
- Cream of mushroom soup: Makes the base super smooth and gives yummy savory taste. Grab your favorite canned one or whip up a quick batch at home.
- Fresh onion diced: Tossed in for a touch of sweet flavor and more depth. Chop it small so it goes all through the dish.
- Frozen hash brown potato shreds: Go for a reliable brand like Ore Ida so the potatoes taste and bake just right. Try to avoid those bags with lots of ice crystals so things don't get too soggy.
Easy Step-by-Step
- Bake Until Just Right:
- Pop your baking dish on the middle oven rack. Leave it uncovered. After forty five minutes, peek in – the cheese should be bubbling and starting to brown, and those edges will look a bit crispy. Let it ride another few minutes if you love a deep crust.
- Melt Cheese and Add Margarine:
- Scatter the rest of the shredded Colby cheese on top of your pan. Drop little bits of margarine over everything for bubbly, golden results.
- Spread It Out:
- Scoop all your mixed-up potatoes and cheese into your greased pan. Push it into the corners for an even bake and smooth top.
- Mix Everything Together:
- Dump the hash browns in a big bowl along with the chopped onion, cans of soup, and half your cheese. Give it a good stir till everything's really well mixed and the soup clings to every piece.
- Get the Oven Ready:
- Crank the oven up to 350 degrees F and let it heat all the way. Spray a thirteen by nine pan so nothing gets stuck and cleanup's easy.
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Leftovers & Storing
Let your pan cool all the way. Cover it up with foil and pop it in the fridge — it's good for about three days. For longer, slice it into squares, wrap up tight in plastic, and freeze. Defrost in the fridge overnight then warm it up in a 300 degree oven to make the edges crispy again.
Switch It Up
No Colby? Swap in cheddar, mozzarella, or even mix them up. Want it lighter? Greek yogurt can replace a chunk of the soup, or whip up a basic creamy mix with flour and milk. Vegetarians can just grab soups marked meatless. Each swap gives it a fresh twist.
Serving Ideas
Big scoops taste awesome with scrambled eggs and crispy bacon at brunch. At dinner, pile it alongside roast chicken or sweet glazed ham. Try reheating pieces in a skillet for next-day crunch. Sometimes I toss green onions or chopped chives on top for a fresh kick.
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Where It Came From
This dish draws from Southern comfort cooking, where cheesy potatoes steal the show in big, cozy bakes. Cracker Barrel made this combo famous with their old-school, home-cooked style. You'll find pans of it at church potlucks and holiday breakfasts at home.
Frequently Asked Questions
- → Can I use a different type of cheese?
Totally! Try cheddar, Monterey Jack, or your favorite blend. It'll change up the flavor and texture a bit.
- → Should the hash browns be thawed before mixing?
Letting them thaw will help everything blend and bake evenly. If you're in a rush, they'll work frozen too—just give it a bit more oven time.
- → Can I add meat or vegetables?
For sure! Toss in cooked bacon, ham, peppers, or mushrooms if you want extra flavor or make it heartier.
- → What can I use instead of margarine?
Butter does the job well and bumps up that classic, rich taste.
- → How do I know when the dish is done?
You'll see the top bubbling with brown crisp spots, and the middle should be hot throughout. That's your cue!