This is one of our family’s favorite potato recipes. This recipe appears in many church cookbooks and has many names.
The original recipe has been around for a long time, but it was designed for a potato package size of 2 pounds. Manufacturers continue to reduce packaging sizes rather than increase prices to remain profitable. However, the change in packaging sizes will impact your recipes unless you accommodate for the changes. If you do not use 2 pounds of potatoes in this recipe, the end result will be really wet and runny potatoes. I have also included an optional add-in to change it up a bit.
Another suggestion – The recipe makes enough for one 9 x 13 glass dish and can serve a crowd. You can easily use 2 square glass dishes and put half in each. Make one now and freeze one for later.
I pulled one of these out of the freezer this past weekend and had it with Grilled Pork Tenderloin.
Texas Hash Brown ingredients. Preheat oven to 350° F.
I use shredded hash browns. Many people used the cubed potatoes. Either one works. I just love the shredded kind so that’s what I use. You will need 2 pounds of potatoes. You can’t buy 2 pound packages any more so you will have to use 1 whole package and part of another to make 2 pounds. Different brands have different package sizes, and you don’t need to use a scale as the recipe is forgiving. Just get close to 2 pounds, and you will be fine.
It works best if the potatoes are slightly thawed out.
These were natural cut potatoes (meaning the skins were on them). Just thought I would mention that since it looks like something was on them in the picture.
Dump them into a large bowl and break them apart with a fork. This way all of them will get good and coated with the rest of the ingredients.
Add the minced onions, salt and pepper, and shredded cheese. Toss everything together.
I like sharp Cheddar the best, and I shred my own, but feel free to buy the pre-shredded stuff.
Optional: You can add chopped bell peppers at this step, too. My family does not like bell pepper, but when I make this for a crowd, I chop up some green, red, and yellow or orange bell peppers and throw them in. It makes this dish very pretty and extra tasty!
In a separate bowl, mix together your wet ingredients – the melted butter, cream of chicken soup, and sour cream.
Dump the wet mixture onto the potato mixture and blend together well.
Put potatoes into a greased 9 x 13 pan or two 9 x 9 pans.
In this picture, you will see four 9 x 9 glass dishes – two have the regular, plain Texas Hash Browns, and two have bell peppers added. I was cooking for a crowd so I made two batches and separated them into four dishes, baked three and froze one for later.
Bake them for 45 minutes in a preheated 350° F oven.
I often add a few minutes because I like mine a little crispy.
Two pieces – one with peppers and one without.
Texas Hash Browns Makes one 9 x 13 or two 9 x 9 pans 2 pounds frozen shredded or cubed hash browns, slightly thawed Preheat oven to 350° F. Put potatoes into a large bowl and break apart using a fork. Add the onion, salt, pepper, cheese, and bell peppers. Toss together. In a separate bowl, mix together the butter, soup, and sour cream until well blended. Add to the potato mixture and mix until the potatoes are completely coated. Bake for 45 minutes or until the top and sides are browned.
1/2 cup chopped onion
1 tsp salt
1/2 tsp. pepper
2 cups shredded Sharp Cheddar cheese
1 cup chopped bell pepper (optional)
1/2 cup (or 1 stick) butter, melted
1 can Cream of Chicken soup
1 pint sour cream
Texas Hash Browns
Makes one 9 x 13 or two 9 x 9 pans
2 pounds frozen shredded or cubed hash browns, slightly thawed
Preheat oven to 350° F.
Put potatoes into a large bowl and break apart using a fork. Add the onion, salt, pepper, cheese, and bell peppers. Toss together.
In a separate bowl, mix together the butter, soup, and sour cream until well blended. Add to the potato mixture and mix until the potatoes are completely coated.
Bake for 45 minutes or until the top and sides are browned.