Shelly's Recipe

BACON AND HASHBROWN CASSEROLE

Category: Hash Brown Potatoes/Casseroles

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

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

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

Pour mixture into the prepared 13 x 9 casserole dish. Top with the remaining grated cheddar cheese.

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.


NOTE: 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.


Make ahead: 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.