Cheesy Hashbrown Bake

Written by on in Appetizer, Breakfast, Brunch, Side Dish, Uncategorized

This is a great brunch or cook-out side dish. You can do most of the work ahead of time, and then throw it in the oven an hour before you need it.

Cheesy Hashbrown Bake
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Cheesy Hashbrown Bake

Recipe by The Cooking LawyerCourse: Uncategorized, Side Dish, Brunch, Appetizer, CasseroleCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 large Russet potatoes, grated on a cheese grater or in the food processer – see note

  • 6-8 scallions, sliced thin and divided between green tops and white bottoms

  • 2 cups low fat cheddar cheese

  • 2 cups no fat Greek yogurt

  • 1 can 98% fat-free cream of chicken soup

  • Salt and Pepper to taste

  • Non-stick cooking spray

Directions

  • Preheat oven to 350 degrees (unless doing make ahead).
  • Slice the scallions placing the white parts in a large bowl and the green parts to the side for later.
  • Fill a large bowl with ice cold water. Then add a colander into the water. This will make it easy for you to drain the potatoes.
  • Peel and grate the potatoes. As you complete each potato, place in the water bath.
  • Let the potatoes sit for 10 minutes in the water bath as you mix the rest of the ingredients.
  • To the large bowl with the scallions, add the Greek yogurt, can of soup, and salt and pepper. Add 1 and 3/4 cups of the cheese, reserving the rest for the topping. Mix to combine.
  • Rinse and drain the potatoes. Roll the potatoes in a kitchen towel to get rid of as much moisture as possible.
  • Add the potatoes to the large bowl. Mix to combine.
  • Spray a casserole dish with non-stick cooking spray.
  • Add the mixture to the casserole dish. Bake at 350 degrees for 45-55 minutes until ends begin to brown.
  • At 45-55 minutes, add the last 1/4 cup of cheese to the top and broil just to give the topping some color, about 3-5 minutes. Always keep an eye on your casserole when using the broiler.
  • Allow to cool for 10 minutes, then add the green parts of the scallions to the top.

Notes

  • If you want to take the easy way out, you can buy frozen shredded potatoes and defrost them. Make sure to remove the moisture.
  • You can use full-fat ingredients if you prefer, but I was trying to make the Cracker Barrel Potato Bake Recipe healthier. You can also substitute sour cream for Greek yogurt. I find in baking, the Greek yogurt tastes like sour cream so why not get the added nutrients from the yogurt (it’s good for your gut).

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