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Hash Brown Bake Recipe

Hash Brown Bake is suggested by Dorothy Byrom of Overland Park, Kansas. "I made this convenient recipe for a church dinner and got raves."

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Hash Brown Bake Recipe

Prep: 20 min. + chilling Bake: 50 min.

Yield: 24 Servings

20 50 70

Ingredients

7 cups water
2 packages (32 ounces each) frozen cubed hash brown potatoes
2 packages (8 ounces each) cream cheese, softened
4 eggs
2 teaspoons minced chives
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions

In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.
Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until top is browned and potatoes are heated through. Yield: 24 servings.

Nutritional Facts 1 serving (1 cup) equals 97 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 212 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Hash Brown Bake in Taste of Home August/September 1997, p54