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A cozy pan loaded with melty cheese and crispy hash browns gives all the good vibes of a Cracker Barrel favorite. Every bite is creamy, cheesy, and turns out perfectly golden from the oven. Friends always reach for seconds at potlucks or weekend brunch—it's gone in no time!
I first tried making this for a special holiday morning because I wanted something easy but still fun. Now, my family begs for it every time there's a big breakfast happening.
Delicious Ingredients
- Frozen shredded hash browns: Go with something you trust like Ore Ida, so the potatoes cook up just right. Skip the ones that look icy—too much water makes it soggy.
- Fresh diced onion: For a burst of sweet flavor and a little zing, just chop it up fine so it mixes through every scoop.
- Cream of mushroom soup: This one keeps everything super smooth and brings a hearty, savory flavor. Use canned or homemade—anything works.
- Cream of celery soup: Adds more creamy texture and a hint of herbal taste. If you like little bits of celery in there, that's great.
- Colby cheese, shredded: Perfect for that tangy, melty finish. Shredding yourself? Even better—it gets melty quicker!
- Margarine: Makes the top crispy and buttery. Butter swaps in great if you're after extra flavor.
Super Simple Steps
- Fire Up the Oven:
- Get your oven hot at 350°F. Spray a 13 by 9 pan really well, so nothing sticks when it's done and cleaning up stays easy.
- Mix It Up:
- Throw hash browns, onion, both soups, and half your cheese in a big bowl. Stir till it all looks creamy and every potato bit is coated.
- Smooth It Out in the Pan:
- After mixing, scoop it all into your greased pan. Spread it to the corners to even out the top and bake evenly.
- Top with Cheese and Margarine:
- Take what's left of your shredded Colby, sprinkle it on, then dot with little blobs of margarine for those yummy golden bits.
- Bake Till Bubbly:
- Stick your pan in the center rack. Leave it open to the air! Bake about 45 minutes, then peek—the edges should be getting toasty and cheese bubbling. Let it go a few more if you love a dark crust.
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Stashing Leftovers
Let everything cool all the way down. Wrap tight with foil and chill—it’ll keep for about three days in the fridge. Freezing? Cut into chunks and wrap them up super snug before freezing. To reheat, thaw in the fridge then warm in a 300°F oven to get those crispy edges back.
Make It Yours
No Colby handy? Mix in cheddar or mozzarella or whatever you like. For a lighter touch, swap some soup for Greek yogurt or use a quick mix of milk and a little flour. Meatless? Just make sure your soup's veggie-friendly. Every swap changes it up a bit!
Tasty Pairings
This dish rocks next to bacon and eggs at brunch. For dinner, it’s awesome with roast chicken or ham with a glaze. Got leftovers? Crisp up slices in a skillet the next day. Sometimes I throw on fresh chives or green onions for a little snap.
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How It Started
It all comes out of Southern home cooking—cheesy baked potatoes that always steal the spotlight. Cracker Barrel kind of made it famous with their classic, down-home twist. These pans show up everywhere from church spreads to holiday breakfasts at home.
Common Questions
- → Is it okay to swap out the cheese?
Absolutely! Cheddar, Monterey Jack, or any kind you like will totally switch up the taste and gooeyness.
- → Do I need to thaw my hash browns first?
If you thaw 'em, mixing is easier and baking's more even. No time? Toss them in frozen, but tack on a little more baking time.
- → Can I throw in meat or veggies?
Yep! Stir in extras like cooked ham, bacon, mushrooms, or even peppers to boost flavor and fill it out.
- → What if I’m out of margarine?
Butter works just as well and makes things taste a bit richer and buttery.
- → How do I tell when it’s finished baking?
Top should bubble and turn golden with crusty bits, and the middle'll be piping hot. You're good to go then!