Hashbrown Casserole
2 packages frozen hashbrown potatoes
1 small onion, diced
1/2 cup butter or had margarine, diced
2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup
1 cup sour cream
Combine all ingredients in one large or two small casserole dishes, mixing well. Bake at 350◦F for 45-60 minutes until hot and cheese is melted.
This casserole goes together really quickly once all ingreidents are prepped. The frozen hashbrowns and canned soup are big time savers, but to save even more time, buy pre-shredded cheese or use a food processor and grate the onion in there too while you are at it. This is a little something different you can do for a potato dish and seems to always go ever well. In addition, it makes plenty for a crowd and can be made in advance, refrigerated, and baked just before serving. Leftovers are tasty too. This is something like that hashbrown casserole with the crisp cornflake topping, which could easily be added here if desired.
A few months ago, I came across a recipe in a magazine for homemade hashbrowns.
These hashbrowns are baked, not fried, and the amount of fat and salt could easily be controlled.
They are also an easy, delicious, and convenient side dish to go with almost any meal, because they can bake in the oven along with the main course.
After many trials, and a few modifications, here is how I make homemade hashbrowns.
Homemade Hashbrowns
potatoes, peeled, washed, and diced into bite-sized pieces
oil
salt
*Choose the amounts of ingredients based on how many people you want to serve. Generally, allow one large potato per person, and about one tablespoon oil and one teaspoon salt for four servings, depending on your personal taste. You can always adjust the amounts after tasting.
Place the diced potatoes in a large bowl of cold water, and soak them until you are ready to use them, at least one hour and up to three hours. Preheat oven to approprite temperature (see below) and place a rack in the highest position. Drain the potaotes (I use a colander, which works really well) and place in an appropriately-sized pot, cover with fresh cold water, and add some salt. Bring to a roaring boil, covered, over high heat. Immediately turn off heat, and let the potatoes sit on the burner, covered, until the water is still. Drain again very throughly in the colander.
Drizzle some oil on a baking sheet, and spread it around. Place the potatoes on the baking sheet, spreading them evenly with a spatula. Drizzle potatoes with desired amount of oil, gently toss with the spatula to coat. Sprinkle with desired amount of salt, and toss again. Spread evenly.
There are two baking options here:
IF YOU WANT TO BAKE HASHBROWNS ALONE -
Use an oven heated to 425◦F and the top oven rack. Cook potatoes for 30 minutes, turning them with a spatula every ten minutes. Then, broil the hashbrowns on high heat for 2-3 minutes until golden and crispy.
iF YOU WANT TO BAKE HASHBROWNS ALONG WITH A MAIN COURSE -
Use an oven temperatue suitable for your main course, anywhere from 325◦F to 400◦F, and the top oven rack. Cook potatoes for about 45 minutes (more or less, depending on temperature), turning them with a spatula every ten minutes for the first half hour, then just before broiling. Broil the hashbrowns on high heat for 2-3 minutes until golden and crispy. Sometimes hashbrowns actually cook faster or crispier with another dish in the oven as well.
This may seem like a lenghty explaination, but all of the steps are short, easy, and crucial. Most potato dishes require a similar amount of steps and processes. If you happen to have some hashbrowns leftover (unlikely) they can be refrigerated for a day or so and reheated in the oven for 5-10 minutes (325◦F - 425◦F).
