What’s Cookin’ – Texas Hash Browns

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.

Both yummy!

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7 Responses to What’s Cookin’ – Texas Hash Browns

  1. Marifran Heiligenmann says:

    I make a green bean salad for a crowd that has “everything, but the kitchen stove” in it. Drained french cut green beans, celery, green onion, cucumber and grape tomatos. Very good!

  2. Marifran Heiligenmann says:

    Forgot the dressing! I use either Zesty Italian or my own Vinegar & Oil.

  3. Patty says:

    We make them too but we top them with crushed cornflakes mixed with melted butter..aren’t they just the best!!!!

    • Mama says:

      I’ve seen various toppings for these potatoes including corn flakes and crushed potato chips. I don’t think they need any toppings. I find corn flakes too sweet, but that’s the beauty of this recipe! It is easily adaptable to individual tastes.

  4. Mary says:

    You can make it vegetarian by substituting Cream of Mushroom or Cream of Potato soup too. At the Quick Family gatherings there is always one of each. Never any leftovers. We also add crushed cereal topping for an extra crunchy layer. Yum, I’ll have to run to the grocery now so I can make it tonight.

    • Mama says:

      Good suggestions on the substitute soups. I can tell you that my family wouldn’t touch anything that had Cream of Mushroom soup in it. I actually have a homemade sauce that you can make in lieu of using Cream of (insert name here) Soup, but it takes time and is not good for a quickie recipe like this one.

  5. Joan says:

    I’ve made it into a one-dish meal by adding cubed ham and veggies – any variation of green beans, sliced carrot, corn, broccoli, squash, etc. My family loves it!

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