Publisher Photo
Publisher Photo
Hash Brown Bake is suggested by Dorothy Byrom of Overland Park, Kansas. "I made this convenient recipe for a church dinner and got raves."
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 large 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.
Originally published as Hash Brown Bake in Taste of Home August/September 1997, p54

Nutritional Facts

1 cup: 97 calories, 6g fat (3g saturated fat), 50mg cholesterol, 212mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 7 cups water
  • 2 packages (32 ounces each) frozen cubed hash brown potatoes
  • 2 packages (8 ounces each) cream cheese, softened
  • 4 large 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
  1. 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.
  2. Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
  3. 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.
Originally published as Hash Brown Bake in Taste of Home August/September 1997, p54

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