Crack Potatoes
Servings 10 servings
Ingredients
- 1 bag frozen hash browns 30 oz, thawed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup unsalted butter melted
- 8 slices bacon cooked and crumbled
- 1/4 cup fresh chives chopped, plus more for topping
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with cooking spray or butter.
- In a large bowl, combine the thawed hash browns, 1 1/2 cups of shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, half the crumbled bacon, chives, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
- Spread the potato mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese and the rest of the crumbled bacon.
- Bake uncovered for 40-45 minutes until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving.
- Garnish with extra chives and serve hot.
Notes
Make sure the hash browns are fully thawed and squeezed dry — excess moisture will make the casserole watery. You can assemble this the night before and refrigerate it. Just add 10-15 extra minutes to the bake time if going straight from the fridge to the oven.