This cheesy hash-brown casserole is everything you want in a comfort food dish—crispy on top, creamy in the middle, and packed with smoky bacon and sharp cheddar cheese. The combination of textures makes every bite satisfying, while the blend of garlic, onion, and black pepper brings out the savory goodness. Plus, it’s incredibly easy to prepare, making it perfect for everything from a casual weekend breakfast to a holiday brunch spread. Whether served alongside eggs and toast or paired with a hearty main course, this casserole will steal the show. You may also like this recipe for Twice Baked Loaded Mashed Potatoes!
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Why You'll Love This Recipe
If you’re looking for the ultimate Hash-Brown Casserole, you’ve come to the right place. This dish is loaded with crispy bacon, melty cheddar cheese, and perfectly seasoned shredded potatoes—all baked into a rich, creamy, golden-brown masterpiece. Whether you’re making it for breakfast, brunch, or a hearty side dish, this recipe will have everyone coming back for seconds. And the best part? It’s ridiculously easy to throw together!
Looking for other savory potato recipes? Check out the Best Mashed Potatoes EVER!
Ingredients
Bacon – Adds a crispy, smoky flavor that balances the richness of the dish.
Yellow Onion – Sautéed in bacon grease for a sweet, caramelized depth.
Frozen Shredded Hash Browns – The base of the casserole, giving it that classic texture.
Cheddar Cheese – Melts beautifully, creating that gooey, cheesy goodness.
Heavy Cream – Brings the perfect amount of creaminess without making it soggy.
Kosher Salt – Enhances all the flavors without overpowering them.
Black Pepper – Adds a mild heat and depth of flavor.
Garlic Powder – Gives it a subtle, savory boost that ties everything together.
See the recipe card below for full information on ingredients and quantities.
If you love recipes that feature bacon, I also recommend this Asiago Kale dip with Bacon!
Step-by-Step Instructions
1. Dice the onions and mix the potatoes
Begin by dicing the onion.
Next, pour the heavy cream into a large mixing bowl and whisk in the garlic powder, black pepper, and kosher salt.
Now, stir in the frozen shredded hash brown potatoes until fully covered in the cream mixture.
Mix the shredded cheddar cheese into the creamy hash browns and set the mixture aside.
2. Fry the bacon and onion
Using a cast iron skillet set over medium-high heat, slice the bacon into thin strips using sharp kitchen shears and then dice them into smaller-sized bits.
Allow the bacon some time to start getting crispy, and then add the onions to the skillet, reduce the heat to medium, and cook until softened.
3. Combine the ingredients
Fold the cheesy, creamy hash browns into the bacon and onion mixture. You may need to work in batches to ensure everything is thoroughly combined.
Once thoroughly mixed, press it all down to make an even layer in the skillet.
4. Bake, Serve, & Enjoy
Lastly, bake the hash brown casserole at 350°f for 45 minutes.
Once the baking time is up, turn the broiler to low or at 550°f for 5 minutes.
Remove the skillet from the oven, let the casserole cool for at least ten minutes, and serve.
Expert Tips for the Best Hash-Brown Casserole
- Want an extra crispy top? Broil for the last 2-3 minutes.
- Prefer a creamier casserole? Add an extra ¼ cup of heavy cream.
- Make it spicy! Toss in some diced jalapeños or a dash of cayenne.
Recipe FAQs
Absolutely! Assemble the casserole the night before, cover it, and store it in the fridge. When ready to bake, let it sit at room temperature for 20 minutes before putting it in the oven.
Yes! Just grate fresh potatoes, rinse them under cold water, and pat them completely dry before using them in the recipe.
Cheddar is a classic choice, but you can mix in Colby Jack, Monterey Jack, or even Pepper Jack for extra flavor.
Yes! Bake it first, let it cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
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📖 Recipe
Cheesy Hash-Brown Casserole
Equipment
Ingredients
- 1 Lb Bacon
- 1 Yellow Onion
- 26 Oz Frozen Shredded Hash-Brown Potatoes
- ½ Lb Shredded Cheddar Cheese
- ¾ Cup Heavy Cream
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
Instructions
- Begin by dicing the onion.
- Next, pour the heavy cream into a large mixing bowl and whisk in the garlic powder, black pepper, and kosher salt.
- Now, stir in the frozen shredded hash brown potatoes until fully covered in the cream mixture.
- Mix the shredded cheddar cheese into the creamy hash browns and set the mixture aside.
- Using a cast iron skillet set over medium-high heat, slice the bacon into thin strips using sharp kitchen shears and then dice them into smaller-sized bits.
- Allow the bacon some time to start getting crispy, and then add the onions to the skillet, reduce the heat to medium, and cook until softened.
- Fold the cheesy creamy hash browns into the bacon and onion mixture. You may need to work in batches to ensure everything is thoroughly combined.
- Once thoroughly mixed, press it all down to make an even layer in the skillet.
- Lastly, bake the hash brown casserole at 350°f for 45 minutes.
- Once the baking time is up, turn the broiler on to low or at 550°f for 5 minutes.
- Remove the skillet from the oven, let the casserole cool for at least ten minutes, and serve.
Video
Notes
- Want an extra crispy top? Broil for the last 2-3 minutes.
- Prefer a creamier casserole? Add an extra ¼ cup of heavy cream.
- Make it spicy! Toss in some diced jalapeños or a dash of cayenne.
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