Growing up, hash brown casseroles always made it to every family party, cookout, or a group meal. However, not all hash browns are made alike. For some reason, my great aunt always did the best thing I ever tasted. After years of asking, she finally gave in and revealed her secret recipe. It was nutmeg, and now I am sharing her recipe for all of you to try. This is truly a quick and easy classic dish to bring to any gathering. Enjoy!
Ingredients
- 36 ounces of grated hash brown potatoes (thawed)
- 1 cup onion (diced)
- 1 can (11 ounces) cream of mushroom soup
- 2 1/4 cups strong cheddar cheese
- 1/2 pound sliced bacon, chopped
- 1 1/4 cups sour cream
- 2 tablespoons / 30 milliliters of parmesan cheese (grated)
- 1/2 cup of butter (melted)
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- To be completed:
- 2 cups of corn flakes cereal (crushed)
- 1/4 cup butter (melted)
- 2 tablespoons / 30 milliliters of parmesan (grated)
Steps to do it
Gather the ingredients
- In a skillet, cook the Bacon until it crisps over a medium heat
- Preheat the oven to 350F / 170ºC.
- In a large bowl, combine hash brown potatoes with chopped onion, Bacon, mushroom soup, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, 1/2 cup melted butter, salt, black pepper, and nutmeg. If you are a nutmeg fan, you can certainly add a little more, but don’t overdo it
- Carefully mix all ingredients
- Place all the hashish mixture in a large saucepan
- Softens so that everything is smooth and even
- You can prepare cornflakes in two ways. Place them in a food processor and press several times until they are 1/4 of their original size or process them to a breadcrumb consistency
- If you prefer, you can simply place it in a bowl and crush it with your hands or place corn flakes in an airtight bag and crush it gently with a roller
- Once you have found the right method and achieved the right consistency, combine the crushed corn flakes with 1/4 cup of melted butter and 2 tablespoons of Parmesan cheese
- Cover the potato chip mixture with a spoon, making sure to distribute the contents evenly. This will create a delicious crust once baked
- Place the hash pot in the oven and bake for 45 to 50 minutes
- Once cooked, remove it from the oven and let the pan rest for 12 to 15 minutes before serving
- Do not cover with aluminum foil immediately. This will trap steam while it is still hot and cause the cover to soak
- Serve with your favorite barbecue main dishes or take to any kind of event. Enjoy!
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