Why This Recipe Is a Keeper
Before we dive into the method, here is why this cheesy hash brown pie will become a favorite.
-
Only 4 ingredients. Simple and affordable.
-
Ready in under an hour.
-
Golden and crispy. The perfect texture combination.
-
Crowd-pleasing. Everyone loves cheesy potatoes.
-
Budget-friendly. Hash browns, sour cream, and cheese are inexpensive.
-
Perfect for breakfast, brunch, or dinner.
-
Great for leftovers.
Ingredients
Servings: 8
-
4 cups frozen shredded hash browns, well drained
-
1 cup sour cream
-
1 1/2 cups shredded sharp cheddar cheese, divided
-
4 tablespoons unsalted butter, melted + some extra for greasing the dish
Ingredient Notes
Hash browns: Use frozen shredded hash browns. Thaw and drain them well.
Sour cream: Adds tang and creaminess.
Cheddar cheese: Sharp cheddar provides bold flavor. Divide into 1 cup and 1/2 cup.
Butter: Adds richness.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease the bottom and sides of a 9-inch glass pie dish with melted butter.
Step 2: Drain the Hash Browns
Thaw the hash browns completely. Drain the shreds well, spreading them on a clean kitchen towel and pressing firmly to remove as much moisture as possible.
Step 3: Combine the Filling
In a large mixing bowl, mix together the well-drained hash browns, sour cream, 1 cup of the shredded cheddar cheese, and melted butter.
Step 4: Press into the Dish
Transfer the filling into the greased pie dish. Press the potatoes into an even layer, spreading it smoothly across the bottom and up the sides.
Step 5: Add the Cheese on Top
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the filling.
Step 6: Bake
Bake for 35 to 45 minutes, until the crust is golden and crispy and the edges are browned.
Step 7: Rest and Serve
Let the pie cool for at least 10 minutes before slicing.
How to Serve Cheesy Hash Brown Pie
This golden, crispy pie is delicious on its own, but a few accompaniments make it even better.
With Green Onions: Sprinkle with fresh green onions.
With Hot Sauce: Add a dash of heat.
With Sour Cream: A dollop of sour cream adds tang.
With Fresh Herbs: Sprinkle with parsley or chives.
With a Green Salad: A simple salad cuts through the richness.
Variations & Tips
Make It with Different Cheese: Use Monterey Jack or provolone.
Make It with Bacon: Add crumbled bacon.
Make It with Onion: Add diced onion.
Make It with Garlic: Add minced garlic.
Make It with Herbs: Add thyme or rosemary.
Make It with Peppers: Add diced bell peppers.
Make It with Spice: Add red pepper flakes.
Make It Gluten-Free: This recipe is naturally gluten-free.
Make It in a Slow Cooker: Cook on LOW for 3 to 4 hours.
Pro Tips for Absolute Success
Drain the hash browns well. Excess moisture can make the pie soggy.
Press the filling firmly into the dish. This helps it hold its shape.
Let the pie rest before slicing. This allows it to set.
Frequently Asked Questions
Can I use a different potato?
Yes. Fresh shredded potatoes can be used.
Can I use a different sour cream?
Yes. Greek yogurt can be used.
Can I use a different cheese?
Yes. Monterey Jack or provolone can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this pie?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pie soggy?
The hash browns were not drained well. Drain thoroughly.
Can I add more cheese?
Yes. Use up to 2 cups.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Yes. Cook on LOW for 3 to 4 hours.
The Beauty of Hash Brown Pies
There is something deeply satisfying about a warm, crispy, cheesy potato pie that comes together with almost no effort. It is the kind of food that makes people happy. This cheesy hash brown pie is a celebration of all those things.
Keep hash browns in your freezer. Keep sour cream, cheese, and butter in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Rest Time: 10 minutes
Total Time: Approximately 1 hour
Yield: 8 servings