Hashbrown Casserole Recipe (Funeral Potatoes)
Servings: 8
Calories: 356kcal
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!
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Ingredients
- 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
Instructions
- 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!
Video
Nutrition
Calories: 356kcal | Carbohydrates: 19g | Protein: 12g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 486mg | Potassium: 408mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 8.9mg | Calcium: 278mg | Iron: 1.2mg
