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Hashbrown casserole

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Hashbrown casserole

Name: Hashbrown casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 450g frozen hash browns; 4 tbsp unsalted butter plus extra for the tin; 3 tbsp plain flour; 120ml whole milk; 120ml chicken stock; ½ tsp garlic powder; 60ml soured cream; 1 small onion very finely diced; 1 cup sharp grated cheddar; 100g grated parmesan; 2 spring onions finely chopped, to serve

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

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Prep this for brunch the night before you want to serve and bake an hour before. Add crumbled crispy bacon to the mix to take it to another level

Egg-free

Low sugar

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Ingredients

Nutrition

450g frozen hash browns
4 tbsp unsalted butter

plus extra for the tin
3 tbsp plain flour
120ml whole milk
120ml chicken stock
½ tsp garlic powder
60ml soured cream
1 small onion

very finely diced
1 cup sharp grated cheddar
100g grated parmesan
2 spring onions

finely chopped, to serve

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Nutrition: Per serving

kcal545
fat35g
saturates22g
carbs34g
sugars3g
fibre3g
protein22g
salt1.83g

Method

step 1

Heat the oven to 180C/160C fan/Gas 4. Remove the hash browns from the freezer and set aside.
step 2

In a medium-sized saucepan, heat the butter, and when melted, add the flour. Whisk on medium heat for 2 mins, then slowly pour in the milk and stock, stirring constantly. Add the garlic powder and ½ tsp salt and continue to stir until thickened, about 2-3 mins. Whisk in the soured cream and remove from heat.
step 3

Butter a 20 cm x 20 cm baking dish. In a large bowl add the hash browns, white sauce, onion, half the cheddar and all the parmesan. Mix well and spoon into the baking dish. Top with the remaining cheddar.
step 4

Bake for 50-60 mins or until golden brown and melting. Eat warm with the spring onions sprinkled over.

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