Cheesy Breakfast Potatoes
These cheesy breakfast potatoes combine frozen hash browns with a creamy homemade cheese sauce and plenty of cheddar. This easy, make-ahead casserole feeds a crowd and is perfect for weekend breakfasts, holiday brunches or breakfast for dinner.
Servings: 12
Calories: 255kcal
Ingredients
- 4 tbsp butter
- 1 medium yellow onion chopped
- 2 cups cheddar cheese shredded, divided
- 4 oz cream cheese softened and cut into cubes
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 32 oz frozen shredded hash browns
Optional Additions
- 6 slices bacon cooked and crumbled
- 1/2 cup diced green chiles drained
- 2 green onions thinly sliced, for serving
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray and set aside.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened.
- Reduce the heat to low. Add 1 cup of cheddar cheese, the cream cheese, sour cream, milk, salt and pepper. Stir until the cheeses have melted and the sauce is smooth and creamy. Remove from the heat.
- Spread the frozen hash browns evenly in the prepared baking dish. Pour the cheese sauce over the potatoes and gently stir until the hash browns are evenly coated. If using bacon or green chiles, stir them in now.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the casserole. Cover tightly with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the potatoes in the center are tender and the cheese is melted, golden and bubbling around the edges. Garnish with sliced green onions, if desired.
Notes
- Frozen diced hash browns may be used instead of shredded hash browns. Add either type directly from the freezer without thawing.
- Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
- Full-fat cream cheese, sour cream and whole milk create the richest, creamiest sauce. Lower-fat dairy may produce a slightly thinner sauce.
- To prepare the casserole ahead, assemble it as directed, cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.
- Refrigerate leftovers in an airtight container for up to 3 to 4 days.Add the hash browns while they are still frozen. There is no need to thaw them first, which keeps the prep quick and prevents the casserole from becoming watery.