Cheesy Hash Browned Potatoes
Creamy, cheesy hash brown potatoes baked until golden and bubbly, with cheddar, Parmesan, smoked paprika and a touch of red pepper flakes for a little extra warmth.
Ingredients
- 16 oz frozen hash brown potatoes
- ¼ cup butter melted
- 1 small onion minced
- 3/4 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes
- Salt and pepper to taste
- ⅓ cup half-and-half
- 3 tbsp butter cut into small pieces
- Chopped fresh parsley for garnish
Instructions
- Heat oven to 350°F. Butter a 9-inch baking dish.
- In a large bowl, combine the hash browns, melted butter, onion, cheddar, Parmesan, smoked paprika and red pepper flakes.
- Spread the mixture into the prepared baking dish. Season with salt and pepper.
- Pour the half-and-half evenly over the potatoes.
- Dot the top with the remaining 3 tablespoons of butter.
- Bake for about 1 hour, until the potatoes are tender, the edges are slightly crisp and the top is lightly browned.
- Sprinkle with fresh parsley and serve hot.
Notes
- If you want to be a little more decadent, use heavy cream in place of the half & half
- Swap the paprika and red pepper for rosemary and garlic powder if you want less heat.
- Perfect to bake alongside a roast