Bacon and Cheese Hashbrown Casserole

Hashbrown Casserole

If your holiday eating wasn’t indulgent enough, this casserole will certainly be the final motivation to get you to the gym in the New Year!  Hey, we’re technically on vacation for two more days, so why not!  We’re headed to a New Year’s Day brunch and we’re toting along this cheesy, bacony goodness as our contribution!  Yum!

Bacon and Cheese Hashbrown Casserole

Ingredients:

  • 3 pounds of peeled Russet Potatoes or 3 bags of frozen hashbrown potatoes
  • 1 stick of butter, chopped into tiny pieces
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons salt
  • 3/4 pound cooked bacon, chopped
  • 1/2 pound sharp cheddar cheese (1/2 inch cubes)
  • 3/4 pound mild cheddar cheese (grated)
  • 1/2 cup green onions, chopped
  • 3 eggs

Equipment:

  • 13 x 9 casserole dish
  • hand grater or food processor with grating disc (OPTIONAL)

Time:

  • Advanced prep:  thaw frozen hashbrowns overnight, if using
  • Prep time:  10 minutes
  • Cook time:  50-60 minutes

Note:  You can purchase frozen bags of hashbrowns at most grocery stores.  Or, you can use a hand grater or a food processor to grate the peeled potatoes.

Directions:

1.  If you are using frozen hashbrowns, dethaw in the refrigerator overnight.  If using potatoes, first peel the potatoes.  Then, use a hand grater or the food processor to grate the potatoes.

2.  Preheat the oven to 375 degrees.  Butter a 13 x 9 casserole dish.

3.  In a large bowl, combine hashbrowns, sour cream, heavy cream, butter, sharp cheddar cubes, salt, pepper, bacon, green onions, eggs, and half of the grated cheddar cheese.

4.  Pour mixture into the prepared 13 x 9 casserole dish.

5.  Top with the remaining grated cheddar cheese.

6.  Put casserole dish on a baking pan to catch any spill-over.  Bake for 50-60 minutes until the top is golden, melted, and blistered.  Serve immediately.

 

Make ahead tip:  Since potatoes brown if let standing when peeled, it’s best to completely prepare this recipe and then reheat before serving for about 10-15 minutes.

Picture Directions:

1.  If you are using frozen hashbrowns, dethaw in the refrigerator overnight.  If using potatoes, first peel the potatoes.  Then, use a hand grater or the food processor to grate the potatoes.  I used my Cuisianart food processor with the grating disc.

2.  Preheat the oven to 375 degrees.  Butter a 13 x 9 casserole dish.

3. Chop all ingredients.  I like to cook the bacon in the microwave so that the paper towels can soak up some of the grease.  Chop the cheddar into small cubes, the green onions should be chopped finely, and the bacon should be a rough chop.  The butter should be chopped up into very fine pieces so that it can be evenly spread out.

4.  In a large bowl, combine hashbrowns, sour cream, heavy cream, butter, sharp cheddar cubes, salt, pepper, bacon, green onions, eggs, and half of the grated cheddar cheese.

5.  Pour mixture into the prepared 13 x 9 casserole dish.

6.  Top with the remaining grated cheddar cheese.

7.  Put casserole dish on a baking pan to catch any spill-over.  Bake for 50-60 minutes until the top is golden, melted, and blistered.  Serve immediately.

Source:  adapted from Emeril Lagasse’s Twice Baked Potato Casserole Recipe

made in a dayTruly

 

27 Responses

  1. Miz Helen says:
    January 21, 2012 at 6:35 pm

    When we have week end guest here at The Cottage I like to have a nice breakfast casserole to serve and your recipe looks delicious. I will have to give it a try the next time we are expecting a crowd. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Pingback: Transporting Hot Food to a Pot Luck | Tales of the T's

  4. Joyce says:
    January 23, 2012 at 8:14 pm

    Stopping by from TNAT

    I didn’t know that there was a grating disc…I really need one of those things now!!

    Like bacon. Love cheese. Love hashbrown. Love casserole. Looks like a great recipe!!

  6. cielo says:
    January 24, 2012 at 10:27 pm

    This looks delicious… and thanks for the recipe. I should try it. And thanks for participating in our Show Off Your Cottage Monday and bringing me here. Hope I’m leaving my comment in the right spot, as I couldn’t find our linky here back to the house in the roses ;)

    Cielo

  13. Yadira says:
    January 31, 2012 at 9:53 am

    I rarely eat potatoes these days, but I’m tempted to try this casserole using spaghetti squash. So much cheese and bacon is hard to resist. Thanks for sharing!

    I found this post through Debbiedoo’s Newbie Party.

  17. Kim@madeinaday says:
    February 8, 2012 at 6:23 pm

    Stopping by to tell you thank you for linking up at Made U Look on Made in a Day! I featured this dish at this weeks linky party! Stop by tomorrow and grab a button and link up again! Your blog makes me sooo hungry..not sure what to try first! Great recipes!!!
    Kim@madeinaday
    http://madeinaday.com

  18. Pingback: Made U Look Linky #12 –

  20. Pingback: Featured Entries for Tuesday’s Tasty Tidbits

  25. Nicole H. says:
    April 7, 2012 at 5:44 pm

    We went to make the recipe and noticed the bacon is never officially added…I’m guessing we add it at step three with all the other bits…Thanks!

    • Mrs. T says:
      April 9, 2012 at 2:48 pm

      Hi Nicole-

      Thanks for letting me know- I’ve updated the post! The bacon is supposed to get combined in with the rest of the potatoes, cheese, etc in step 4!

  26. Pingback: Joining up with the Ultimate Blog Party 2012! | Tales of the T's

Leave a Reply

*


Improve Your Life, Go The myEASY Way™