Cheesy Hash Browns Recipe
Cheesy Hash Browns Recipe photo by Taste of Home

Cheesy Hash Browns Recipe

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Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 2 servings


  • 1/2 cup sour cream
  • 1/3 cup condensed cream of chicken soup, undiluted
  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 2 tablespoons chopped onion
  • 1 tablespoon butter, melted
  • 1/8 teaspoon salt
  • Dash pepper

Nutritional Facts

1 cup (prepared with reduced-fat sour cream, reduced-fat soup and reduced-fat cheese) equals 398 calories, 24 g fat (16 g saturated fat), 79 mg cholesterol, 782 mg sodium, 27 g carbohydrate, 1 g fiber, 22 g protein.


  1. In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through. Yield: 2 servings.
Originally published as Cheesy Hash Browns in Cooking for 2 Fall 2005, p25

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Reviewed Jan. 19, 2015

"These were pretty bland. Will have to kick them up a notch next time. I also used fresh potatoes so the time was much longer."

Reviewed Jan. 17, 2015

"Too much sour cream taste and not enough cheese taste. Husband not impressed either."

Reviewed Sep. 2, 2010

"added ham & 1/2 cup chicken broth. very good"

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