Creamy Hashbrowns Recipe
Make Creamy Hashbrowns Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Topping (optional)
Method
Preparation
- 1
Preheat
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish (or similar) with butter or cooking spray.
- 2
Prepare hashbrowns
If your frozen hashbrowns are clumped or very wet from thawing, press them in a clean kitchen towel or paper towels to remove excess moisture. Measure 4 cups and set aside.
Cook base
- 3
In a large skillet over medium heat, melt 3 tablespoons butter. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
- 4
Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute to remove the raw flour taste.
- 5
Gradually whisk in 1 cup chicken or vegetable broth until smooth, then add 1 cup whole milk. Cook, stirring frequently, until the mixture is slightly thickened, about 3–5 minutes.
- 6
Reduce heat to low and stir in 1 cup sour cream and 4 ounces softened cream cheese. Whisk until the cream cheese is fully incorporated and the sauce is smooth. If lumps remain, keep stirring over low heat until smooth.
- 7
Stir in 1 cup shredded cheddar and 1 tablespoon grated Parmesan a little at a time until melted and the sauce is creamy.
- 8
Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika. Taste and adjust seasoning as desired.
- 9
If using frozen peas and carrots, fold in 1 cup thawed mixture now and heat through for 1–2 minutes.
Combine & bake
- 10
Add the drained hashbrowns to the skillet (or transfer the sauce to a large mixing bowl if your skillet isn't big enough). Stir gently to coat the potatoes evenly with the creamy sauce.
- 11
Transfer the coated hashbrowns to the prepared baking dish, pressing down lightly to level the surface. Sprinkle the optional 1/2 cup additional shredded cheddar evenly over the top and crumble 4 cooked bacon slices over if using.
- 12
Bake in the preheated oven for 30–35 minutes, until the top is bubbly and lightly golden. If you prefer a crisper top, place under the broiler for 1–2 minutes—watch closely to prevent burning.
- 13
Remove from oven and let rest for 5–10 minutes so the casserole sets.
- 14
Garnish with 2 tablespoons chopped fresh chives before serving.
