Creamy Skillet Hash Browns Casserole

"Not your traditional has browns. These might take a little extra effort, but they're well worth it. Creamy, cheesy, yummy. Perfect for brunch. (Prep time includes par boiling of potatoes.)"
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by strawberrybird photo by strawberrybird
photo by strawberrybird photo by strawberrybird
Ready In:
40mins
Ingredients:
7
Yields:
1/2 cup
Serves:
6
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ingredients

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directions

  • Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
  • Shred potatoes, set aside.
  • Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
  • Add butter or margarine to skillet and let melt.
  • Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
  • Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
  • Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
  • Add additional cheese if desired.

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Reviews

  1. These were so good. Hubby asked for "breakfast for dinner" and I had chosen to make this recipe for MY THREE CHEFS game. You should have heard the "yummy sounds!" I cooled the potatoes in ice water for about 10 minutes, then shredded them. I added some extra cheese on top and served with fried eggs. Hubby sprinkled them with cayenne. Delishious! I will make these again for sure!
     
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RECIPE SUBMITTED BY

<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>
 
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