Cindy's Hash Browns Bake


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“This is from a treasured local community cookbook. Yes, there are dozens of variations on this recipe -- but this one really is a standout! It's particularly nice if someone in your family detests sour cream. Two tips... 1) the potatoes *must* be totally thawed to cook properly, so zap them in the microwave if necessary until completely soft; 2) virtually every recipe you'll see suggests baking for 45 min., but I find an hour (or even 70 min.) is much better. The crispy brown edges you'll get are the best part!”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Put cottage cheese, lemon juice and milk in a blender or food processor and process for 10- 15 seconds until smooth.
  3. Put thawed potatoes in an even layer in an ungreased 9x13-inch glass baking dish.
  4. Melt 1/4 cup butter in a medium saucepan over low heat.
  5. Remove from heat and add soup, cottage cheese mixture, grated Cheddar cheese, garlic powder, salt and onion to the melted butter; stir well to combine.
  6. Pour mixture over potatoes, using the back of a mixing spoon to spread evenly.
  7. Sprinkle crushed cornflakes over the casserole.
  8. Melt the remaining 1/4 cup butter and drizzle evenly over all.
  9. Top with grated Parmesan and a generous sprinkling of paprika.
  10. Bake for approximately 1 hour (or up to 1 hour and 10 minutes), until potatoes are completely tender and edges of topping are beginning to brown nicely.

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