Ingredients for Creamy Skillet Hash Browns Casserole
- 1 1/2 lbs Yukon Gold Potatoes
- 1 medium onion
- 6 slices bacon
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
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How to Make Creamy Skillet Hash Browns Casserole
- Place potatoes in a large saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling rapidly, reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are easily pierced with a fork.
- Carefully drain the potatoes and rinse under cold water for 5-10 minutes to stop the cooking process.
- Shred the potatoes using a box grater or food processor and set aside.
- Heat a large oven-safe skillet (cast iron is ideal) over medium heat.
- Add chopped bacon and cook for 2-3 minutes, until lightly browned.
- Add chopped onions and cook for another 5-6 minutes, until bacon is crispy and onions are softened and browned, stirring occasionally.
- Add butter to the skillet and let it melt completely.
- Add the shredded potatoes to the skillet and stir to combine with the bacon and onions.
- Using the back of a spatula, gently flatten the potatoes into an even layer.
- Cook for 4-5 minutes, until the bottom is nicely browned and crispy.
- Carefully flip the hash browns using a large spatula. This doesn't need to be perfect; some breakage is okay.
- Cook for another 4-5 minutes, until the other side is golden brown and crispy.
- Sprinkle sour cream, cheddar cheese, and black pepper evenly over the hash browns.
- Gently stir to combine.
- Flatten the mixture again with the spatula.
- Cook for a few more minutes, until the cheese is melted and bubbly.
- If desired, broil for 1-2 minutes to get the cheese extra brown and bubbly.
- Serve immediately and garnish with extra cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
4g
Fat
32g
Carbs
6g
