I’ve been making hashbrown cheesy potatoes for my family for years, and it’s always a hit. The dish is believed to have originated from the American South, where it was often served as a side dish for breakfast or brunch. The combination of crispy hash browns, gooey cheese, and savory seasonings is a match made in heaven.
As a busy mom, I love this recipe because it’s incredibly easy to make and can be prepared in advance. Simply shred some potatoes, mix with cheese and seasonings, and bake until golden brown. My kids adore this dish because it’s comforting and familiar, yet still exciting enough to make mealtime feel special.
Whether we’re having a family gathering or just a regular weeknight dinner, hashbrown cheesy potatoes are always a crowd-pleaser. I also appreciate that this recipe is relatively healthy, with the potatoes providing complex carbohydrates and the cheese adding a boost of protein. Overall, this dish is a staple in our household and never fails to satisfy our cravings.
I’ve even started making it for special occasions like holidays and potlucks, where it’s always the star of the show. The best part? It’s incredibly versatile – you can customize it to your taste by adding different seasonings or using various types of cheese.
My personal favorite is to add some diced bell peppers or onions for added flavor and texture. Whatever way you choose to make it, I’m sure you’ll love this simple yet satisfying recipe as much as my family does.
Hashbrown Cheesy Potatoes
4.7 from 1552 votes
Crispy hashbrowns baked with a creamy cheesy sauce and topped with melted cheese. This dish is a hearty side dish perfect for breakfast or brunch.
3Grate the potatoes and onion using the large holes of a cheese grater.
4Squeeze out excess liquid using a clean kitchen towel or cheesecloth.
5Transfer the grated potatoes and onion to a large mixing bowl.
6Add eggs, salt, black pepper, garlic powder, and olive oil to the bowl.
7Mix well until all ingredients are combined.
8The mixture should be slightly wet but not soupy.
9Spread the hashbrown mixture evenly onto the prepared baking sheet.
10The mixture should be approximately 1/2 inch thick.
11Bake for 15 minutes or until the edges start to turn golden brown.
12While the hashbrowns are baking, prepare the cheese sauce.
13In a medium saucepan, melt the butter over medium heat.
14Add the flour and whisk to form a roux.
15Cook for 1-2 minutes, stirring constantly until the mixture turns light brown.
16Slowly pour in the milk, whisking continuously to prevent lumps from forming.
17Cook the sauce for 3-5 minutes, or until it thickens slightly.
18Add the shredded cheddar cheese, salt, black pepper, and paprika.
19Stir until the cheese is fully melted and the sauce is smooth.
20Remove from heat and set aside.
21Remove the hashbrowns from the oven and pour the cheese sauce evenly over the top.
22Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the sauce.
23Return the hashbrowns to the oven and bake for an additional 10-12 minutes, or until the cheese is fully melted and bubbly and the edges of the hashbrowns are crispy and golden brown.
24Remove from the oven and let it cool for 5 minutes before serving.
25This allows the cheese sauce to set slightly and makes it easier to cut and serve.
Tips: You can substitute sweet potatoes for a healthier option. For a spicy kick, add 1/4 tsp of cayenne pepper to the cheese sauce. Ensure the potatoes are fully cooked before removing from the oven. The internal temperature should reach 160°F (71°C).
Watch Video Of How Hashbrown Cheesy Potatoes Works
Hashbrown cheesy potatoes are always a good idea – whether you’re hosting a big family gathering or just need something comforting on a Tuesday night.
This recipe has been a staple in our household for years, and we never tire of its rich flavors and satisfying textures.
To store leftovers safely, simply let them cool completely before refrigerating or freezing – then reheat until hot before serving.
❓ Frequently Asked Questions About Hashbrown Cheesy Potatoes
Q: What type of potatoes should I use for hashbrown cheesy potatoes?
A: You can use either Russet or Yukon Gold potatoes for this recipe – both will yield delicious results! If you want a crisper texture, go with Russet; if you prefer a fluffier potato, Yukon Gold is the way to go.
Q: Can I use pre-shredded cheese instead of grating my own?
A: While pre-shredded cheese will work in a pinch, I highly recommend grating your own cheese for the best flavor and texture. Freshly grated cheese melts more evenly and adds a richer taste to the dish.
Q: How long can I store leftover hashbrown cheesy potatoes in the fridge?
A: Leftover hashbrown cheesy potatoes will keep safely in the fridge for up to three days – just be sure to reheat them until hot before serving.
Q: Can I freeze this recipe for later use?
A: Yes, you can freeze hashbrown cheesy potatoes for up to two months! Simply thaw overnight in the fridge before reheating.
Q: What’s the best way to reheat these cheesy spuds?
A: For an authentic crispy exterior and fluffy interior, reheat your hashbrowns in the oven at 350°F (175°C) until hot through – about 15-20 minutes total.
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