Friday, June 17, 2016

Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!


1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed


Preheat oven to 375°. 

Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.

Grease a 13x9-in. or 3-qt. baking dish.  

Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers. 

Top with remaining hash brown mixture and cheese; dot with butter.
Bake, covered for 35 minutes. 

Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. 

Let stand 10 minutes before serving. Sprinkle with remaining chives. 

Yield: 12 servings (3/4 cup each)

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35


Catherine said...

Dear Gina, This dish does look and sound great!
Have a wonderful weekend. xo Catherine

Gina Alfani said...

Hi Catherine :)

It does sound delicious! Hope all is well in your world . . . you have a wonderful weekend as well.


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