Cheesy Hash Browns Recipe

Preheat and prepare pans

Preheat oven to 375°F (190°C). Lightly grease two 9x13-inch baking pans (or one large catering pan ~18x13) with vegetable oil or nonstick spray.

Thaw and drain potatoes

If using frozen shredded hash browns, fully thaw them in the refrigerator or at room temperature. Place thawed potatoes in a large clean towel or several layers of paper towels and press/ wring to remove excess moisture. Removing moisture prevents sogginess and helps binding.

Mix wet ingredients

In a very large mixing bowl, whisk together the eggs, milk, melted butter, salt, black pepper, onion powder, garlic powder, and flour until smooth. The flour helps bind the mixture for large-batch holding.

Combine potatoes and binder

Add the drained hash browns to the egg mixture and fold gently but thoroughly until the potatoes are evenly coated. Use your hands or a sturdy spoon to ensure even distribution. Taste a small spoonful and adjust seasoning if needed.

Layer in pan with cheese

Divide half of the potato mixture evenly between the prepared pans and press into an even layer (about 1 inch thick). Sprinkle half of the shredded sharp cheddar (and half mozzarella if using) in an even layer over the potatoes. Top with the remaining potato mixture and press gently to compact. Finish with the remaining cheddar and mozzarella evenly spread on top.

Bake

Bake in the preheated 375°F (190°C) oven for 35–45 minutes, or until the top is golden brown, cheese is melted and bubbling, and edges are crisp. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Rest and garnish

Remove pans from the oven and let rest 10 minutes to set (this helps cutting and serving). Sprinkle the sliced chives over the hot casserole, add a few dollops of sour cream across the surface if desired, and dust lightly with smoked paprika for color and smoky flavor.

Portion for catering service

Cut into serving-size portions (approximately 24 pieces from two 9x13 pans for catering — each piece roughly the size of a large bar). Serve warm. If holding, keep in a warmed drawer or steam table at 140°F (60°C) and cover to retain moisture; reheat briefly at 350°F (175°C) uncovered for 8–10 minutes if needed to refresh crust.