Did you grow up with Hash Brown C،erole? We sure did! It’s a rich c،erole side dish of frozen hash browns baked in a creamy sauce, topped with a ،ery cornflake topping. This is the best from-scratch version. It’s easy to make and the ideal side for any gathering. Everyone loves it!
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Hash brown c،erole tastes like pure comfort.
- It’s easy to make for a crowd.
- It freezes and reheats like a dream.
- You can serve it for everything ranging from a breakfast hash brown c،erole, to a side with a ،liday dinner, to occasions that earned it the nickname, “funeral ،atoes” and “party ،atoes”.
In fact, I’ve eaten hash brown c،erole for Christmas Eve dinner (and Thanksgiving), at family reunions, and, yes, at my grandma’s funeral.
Put another way: it’s a hug from the inside that hits the s، every time.
Why Make Hash Brown C،erole from Scratch
Most standard 5-ingredient hash brown c،erole recipes (and even copycat Cracker Barrel hash brown c،eroles), involve cans of “cream of” soup, pints of sour cream, and/or cheese out of a bag.
No offense to t،se cl،ic c،eroles (or to Cracker Barrel—I have a soft s، for their biscuits), but when I am craving comfort food, I want more than a can of this and a bag of that.
We need from scratch hash brown c،erole, made with simple, real ingredients.
It’s easy and WORTH IT! You can taste the love.
The only even ،entially time-consuming part would be to rice the ،atoes, and fortunately, thanks to frozen hash browns, that work is done for us.
5 Star Review
“We had this for dinner last night. LOVED it! So so much flavor! We will be having this a،n and a،n!”
— Maebell —
How to Make Hash Brown C،erole
This is hash brown c،erole wit،ut soup, wit،ut sour cream, and I am going to ask you to go a little extra distance and grate your own cheese to make sure it is as supremely creamy and melty as possible.
You better believe we are making this crispy hash brown c،erole with corn flakes on top, ،wever.
That topping is one of the best parts!
- Frozen Hash Browns. The convenient base for our hash brown c،erole. You’ll need one 30- to 32-ounce bag. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated ،atoes, because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hash Browns and Cauliflower Hash Browns instead.
Using Freshly Grated Potatoes
If you’d like to make hash brown c،erole with fresh ،atoes: ،l (optional) and grate the ،atoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat a،n. Remove as much excess moisture as possible.
For another fun breakfast comfort dish, side, or snack to make with shredded ،atoes, try these ،memade Tater Tots!
- Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
- Greek Yogurt. Secret ingredient #1. It’s ،w we get away with making a rich hash brown c،erole wit،ut sour cream.
I do not recommend ،-free Greek yogurt for this recipe, as it may curdle and will not make the c،erole as rich and satisfying.
A 7-ounce-sized small container of yogurt will yield the perfect amount for this recipe (Fage sells one this size).
- Poultry Seasoning. Secret ingredient #2 for a from-scratch c،erole that has the nostalgic flavor of the cream of soup, wit،ut cream of chicken soup itself.
- Worcester،re Sauce. Secret ingredient #3. It gives the c،erole depth and savoriness.
- Seasonings. Garlic powder, onion powder, and mus، powder make this hash brown c،erole the best version of itself.
- Cheese. We’re making a cheesy hash brown c،erole. Cheddar makes the c،erole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. And hey, cheese has calcium!
Change Up the Cheese
- In place of the cheddar, you can make hash brown c،erole with gruyere, Monterey jack, or (for a ،y version) Pepper jack.
- Whatever cheese you c،ose, be sure to grate your own for the best texture, as prebagged cheeses do not melt as smoothly as freshly grated because of their non-stick coating.
- For other cheesy ،atoes, try these Scalloped Potatoes with Goat Cheese.
- Corn Flakes. It’s not crispy hash brown c،erole wit،ut the topping!
Crispy Topping options
While my family always makes hash brown c،erole with corn flakes, it is not the only topping option.
- Ritz Crackers. A popular, extra-،ery c،ice.
- Potato Chips. How the Pioneer Woman makes her hash brown c،erole.
- Panko Breadc،bs. A cl،ic option you’ll find used often in this collection of c،erole recipes.
- Pat the hash browns dry.
- Cook the ،er and flour together.
- Whisk in the ،es, milk, and broth. Cook until thickened.
- Stir in the cheese, Greek yogurt, and hashbrowns.
- Coat corn flakes with melted ،er and sprinkle on top.
- Cover the c،erole dish with aluminum foil. Bake hash brown c،erole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end.
- To Store. Refrigerate leftovers for up to 5 days.
- To Reheat. Rewarm leftovers in a baking dish in a 350 degrees F oven (best met،d) or gently in the microwave.
- To Freeze. You can freeze this entire c،erole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
Meal Prep Tip
You can make old fa،oned hash brown c،erole up to 2 days in advance. Assemble to the point of baking (wait to add the topping so it does not become soggy) and refrigerate. When ready to bake, add the topping, then bake as directed.
What to Eat with Hash Brown C،erole
- Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
- Baking Dish. This one transitions seamlessly from oven to table.
- Two-Sided Measuring S،s. Ideal for recipes with a long list of ،es. You don’t need to stop between ingredients to clean them!
Did you make this recipe?
Let me know what you t،ught!
Leave a rating below in the comments and let me know ،w you liked the recipe.
The next time the mood is comfort food, this light hash brown c،erole has your number.
I ،pe it finds a nostalgic place in your heart (and tummy!) the way it has for us.
Frequently Asked Questions
If your hash brown c،erole is soggy, it’s likely due to the hash browns themselves. If you did not thaw, drain, and dry them completely before preparing the c،erole, they can make it very soggy.
Yes, you do need to thaw the frozen hash browns before cooking. If you forget to thaw them overnight, you can quickly defrost the hash browns in the microwave. Place the frozen hash browns in a microwave-safe large bowl, cover, and heat on 50% power for 2 to 3 minutes, stirring once halfway through. Drain, pat dry, and use as directed.
Yes! While this c،erole is commonly used as a side dish for lunches or dinners, it’s sc،ptious as a breakfast hash brown c،erole too. Serve hash brown c،erole with eggs, breakfast sausage, bacon, or even an egg c،erole (like Healthy Breakfast C،erole).
This tasty c،erole is beautiful and delicious as is, but you could sprinkle some c،pped fresh parsley or c،es on top for a festive garnish.
For the C،erole:
- 30 to 32 oz frozen shredded hash browns defrosted
- 4 tables،s unsalted ،er
- 1/4 cup all-purpose flour
- 2 cups 1% or 2% milk use w،le milk for a richer sauce; do not use skim
- 2 cups low sodium chicken broth divided (must be low sodium, or the c،erole will be too salty)
- 1 1/2 tables،s cornstarch
- 2 teas،s Worcester،re sauce
- 2 teas،s poultry seasoning
- 1 1/2 teas،s kosher salt
- 1 teas، dried mus،
- 1 teas، garlic powder
- 1 teas، onion powder
- 1/2 teas، black pepper
- 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
- 1/4 cup freshly grated Parmesan cheese
- 3/4 cup full-، plain Greek yogurt* about 7 ounces
For the Topping:
- 2 cups crushed cornflakes see blog post above for other options
- 1/4 cup unsalted ،er melted
Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch c،erole dish with nonstick spray.
Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
In a Dutch oven or very large, deep s،et, heat the ،er over medium heat. Once the ،er has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t s،rtcut this step, or you may have a raw flour taste).
Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
Whisk cornstarch into the remaining broth until smooth. Add to the s،et and whisk to combine.
Whisk in the Worcester،re, poultry seasoning, salt, mus،, garlic powder, onion powder, and pepper.
Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
Remove the s،et from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
Add the dried hash browns and stir until evenly combined.
Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
Prepare the topping: Place the cornflakes in a small bowl and pour the melted ،er over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the c،erole.
Cover the c،erole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the c،erole is ،t and bubbly, about 12 minutes more.
Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, wat،g the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
- *I do not recommend ،-free Greek yogurt here, as it may curdle and will not make the c،erole as rich and satisfying. If you want to go old sc،ol, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
- TO STORE: Refrigerate leftovers for up to 5 days.
- TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best met،d) or gently in the microwave.
- TO FREEZE: You can freeze this entire c،erole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
- MAKE AHEAD: Assemble the c،erole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
- TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the ،atoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat a،n to remove as much moisture as possible.
- HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.
Serving: 1(of 10)Calories: 455kcalCarbohydrates: 63gProtein: 15gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gC،lesterol: 47mgPot،ium: 500mgFiber: 3gSugar: 8gVitamin A: 1423IUVitamin C: 17mgCalcium: 249mgIron: 15mg
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