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Hash Brown Bake

Hash Brown Bake
Hash Brown Bake is suggested by Dorothy Byrom of Overland Park, Kansas. "I made this convenient recipe for a church dinner and got raves."
24 ServingsPrep: 20 min. + chilling Bake: 50 min.

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.
© Taste of Home 2013

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Hash Brown Bake (continued)

Nutrition 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.
© Taste of Home 2013