Hashbrown casserole
Serves 4
Easy
Prep:
Cook:
Prep this for brunch the night before you want to serve and bake an hour before. Add crumbled crispy bacon to the mix to take it to another level
Skip to ingredients
- 450g frozen hash browns
- 4 tbsp unsalted butterplus extra for the tin
- 3 tbsp plain flour
- 120ml whole milk
- 120ml chicken stock
- ½ tsp garlic powder
- 60ml soured cream
- 1 small onionvery finely diced
- 1 cup sharp grated cheddar
- 100g grated parmesan
- 2 spring onionsfinely chopped, to serve
Nutrition: Per serving
- kcal545
- fat35g
- saturates22g
- carbs34g
- sugars3g
- fibre3g
- protein22g
- salt1.83g
Method
step 1
Heat the oven to 180C/160C fan/Gas 4. Remove the hash browns from the freezer and set aside.
step 2
In a medium-sized saucepan, heat the butter, and when melted, add the flour. Whisk on medium heat for 2 mins, then slowly pour in the milk and stock, stirring constantly. Add the garlic powder and ½ tsp salt and continue to stir until thickened, about 2-3 mins. Whisk in the soured cream and remove from heat.
step 3
Butter a 20 cm x 20 cm baking dish. In a large bowl add the hash browns, white sauce, onion, half the cheddar and all the parmesan. Mix well and spoon into the baking dish. Top with the remaining cheddar.
step 4
Bake for 50-60 mins or until golden brown and melting. Eat warm with the spring onions sprinkled over.
