Cheesy Hash Browns

(0)
(0)
(0)
(0)
(0)
(0)
Serving Size: 9

A few weeks ago, my family and I took a long weekend trip to Disney in Florida to see our oldest daughter compete in a National Cheering Competition. During our stay, we met up with my Mom and her husband for a visit, went to Epcot then headed to the Contemporary Hotel for Breakfast with Mickey. If you've never gone, they serve a full buffet-style breakfast with everything you could imagine while the characters (Mickey, Minnie, Pluto, Goofy and Donald) walk around to take pictures with each table. It's really quite cute and I highly recommend it. One of the items they had on their menu were these Cheesy Hash Browns and they were so good, but when I found one of the Disney cookbooks in one of their stores and saw the recipe, I knew I could lighten it up a bit to make at home. Theirs had heavy cream, regular sour cream, and Cheddar cheese. I gave mine a little twist (go figure!) and added in some Asiago and Cheddar Jack cheese instead and used reduced fat where I could. I also opted for frozen potatoes (mainly because they were on sale), but you could certainly use fresh potatoes which would be a little more labor intensive. These were delicious and the family loved them!

Adapted from one of the Disney Cookbooks

Ingredients

  • 1 bag of frozen shredded hash brown
  • 0.25 cup red onion
  • 1 tsp extra virgin olive oil
  • 1 cup fat-free half & half
  • 1 cup reduced-fat sour cream
  • 0.5 cup Asiago Cheese, shredded
  • 1.5 cup shredded reduced-fat cheddar jack cheese
  • 1 tsp kosher salt
  • 0.5 tsp fresh ground black pepper

Directions

  1. In a small saute pan, heat oil and cook onions until they become translucent. In a bowl, mix together the hash browns, cooked onions, half & half, sour cream, Asiago cheese, 1 cup of the Cheddar Jack cheese, salt and pepper.
  2. Mix until all ingredients are well blended, then place in an 8"x8" oven safe baking dish and sprinkle the remaining 1/2 cup of Cheddar Jack cheese on top.
  3. Bake at 425 degrees for 45 minutes.

 

Read more from Carrie's Experimental Kitchen.