Cheesy Potato Hash

Coming from a small town in Kentucky, I grew up on “comfort food”; food that is hearty and warm. And this recipe for cheesy potato hash completely fits the bill! The top gets crispy and golden brown, while the inside is creamy and tender. It’s the perfect side dish to accompany your next meal.

Cheesy Potato Hash
Yield: 6 to 8 servings

1/2 yellow onion (about 1 cup), diced
2 cloves garlic (about 1 teaspoon), minced
2 tablespoons butter at room temp, plus 2 tablespoons melted for topping
8 cups (about 32 ounces) potatoes, diced
1 tablespoon salt
1 teaspoon fresh cracked black pepper
1/2 cup heavy cream
1 cup sour cream
1 cup shredded cheddar cheese, plus 1/4 cup for topping
1 cup Panko bread crumbs

1) Start by preheating an oven to 350 degrees F. Also get a 9 by 13 inch baking dish ready, and set it aside.

2) Next, warm a large sauté pan over medium high heat. Add the onion, garlic and 2 tablespoons of butter, and sauté until tender and translucent. Add a pinch of salt to help the onions cook faster. Once tender, add the diced potatoes and cook until almost cooked through and browned in spots. Remove the potato mixture from the heat to cool slightly.

3) In a separate bowl, mix together the salt, pepper, heavy cream, sour cream and 1 cup shredded cheese. Once fully incorporated, add the potato mixture and stir combine.

4) Once the hash is combined, transfer the mixture to a baking dish and arrange in an even layer. Top the hash with panko bread crumbs and 1/4 cup of cheddar cheese, and drizzle the top with 2 tablespoons melted butter. Next, bake the cheesy potato hash for about 40 minutes, or until the cheese is bubbling, the top is golden brown, and the potatoes are fully cooked. Serve immediately or refrigerate in an air-tight container for up to 4 days.

*Cook’s Note: If you are short on time, use store-bought frozen diced potatoes. They are essentially the same as fresh potatoes, just make sure to thaw the potatoes completely before cooking. Also, if you want to save some calories, exchange the sour cream for full fat yogurt! It will give you the same tang and creaminess with fewer calories.


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