Creamy Hashbrown Potatoes is just four ingredients, one dish, one hour in the oven and you end up with a rich dish to eat and serve. This gets you to potato heaven! Enjoy a creamy, buttery casserole as the perfect comforting side dish for any meal!
It seems impossible to call them anything but Chrissy Potatoes because that is what Dan and I have always called them. Our friend Chris (lovingly nick-named “Chrissy” by myself) shared this recipe with us a few years ago. There is absolutely nothing healthy about them, but they are sooo incredibly tasty and need to be shared.
Dan and I make these every year on Valentine’s Day to accompany our surf-n-turf. But Thanksgiving and Christmas and Easter and Wednesday night dinner are other great times to share them!
HOW TO PREPARE HASHBROWN POTATOES
Perfect for feeding a crowd, this 9×13 pan makes a BIG batch of potatoes.
Preheat your oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray.
Empty a 30-oz. bag of country-style frozen hash browns into the prepared baking dish.
Place 12 pats of butter over the hash browns (1 stick total), and pour 8 oz. of heavy whipping cream evenly over everything. Sprinkle with Lawry’s seasoning salt (approximately 1 tablespoon total).
Cover the pan with aluminum foil and bake in the preheated oven for 1 hour. They will be hot and bubbly when you take them out!
And that’s it. They are easy peasy!
These are some gooood buttery potatoes, people. Try it soon!
These potatoes can be the main event by adding in some cubed ham or chopped turkey.
Mix up the texture of your potatoes by using diced chunks of potatoes vs the shredded potatoes.
They would be good with a can of diced green chilies in them for a fun variation or a teaspoon of garlic powder sprinkled on top.
Crushed potato chips or corn flakes would be a nice crunchy texture to the top of your potatoes.
Warm some Hashbrown Potatoes up, fry up a couple of sunny side up eggs and you’ve got breakfast!
Add them to the top of a burger with an egg sunny side up. The breakfast burger is SO good!
They are tasty as a side dish in place of mashed potatoes with this recipe from A Gouda Life – the Best Salisbury Steak!
FREEZING HASH BROWN CASSEROLE
Because this recipe contains dairy in the form of heavy whipping cream, I do not recommend you freeze it unbaked. I would prepare the dish, bake it then allow it to cool completely before freezing it with several layers of saran wrap and aluminum foil to keep air out. When you are ready to serve your dish, allow the baking dish to come to room temperature, then bake as directed.
A FEW OTHER DELICIOUS SIDE DISHES
Green Bean Casserole – This is the BEST Green Bean Casserole recipe for your table! It is a traditional holiday staple, yes, but also great any time of the year as a delicious side dish.
Slow Cooker Baked Beans – Baked Beans in the slow cooker is the way to go! Once you try these, you’ll never eat them straight from the can again. Great for summer BBQs and game-day parties!
Instant Pot Creamed Corn – Making creamed corn in a pressure cooker is super easy and delicious! Consider making this side dish for your next holiday meal. You can literally press a button and let the amazing Instant Pot do its thing.
If you make this recipe be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
Creamy Hashbrown Potatoes
- 30 oz country-style hash browns frozen
- 1 stick butter cut into 12 pats
- 8 oz heavy whipping cream
- 1 tbsp Lawry's Seasoning Salt
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. Distribute frozen hash browns evenly in prepared baking dish. Spread out the pats of butter evenly over top of the hash browns, and pour whipping cream evenly over everything.
- Sprinkle evenly with seasoning salt. Cover pan with aluminum foil and bake in preheated oven for 1 hour.