Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 0.5 cup unsalted butter, melted
  • 10.5 oz condensed cream of chicken soup
  • 16 oz full fat sour cream
  • 0.5 cup yellow onion, finely minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups sharp Colby cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Take your thawed hashbrowns and press them firmly between layers of paper towels or a clean kitchen towel to remove all excess moisture.
  2. In a large mixing bowl, whisk together the melted butter, sour cream, condensed cream of chicken soup, minced onions, salt, and pepper until the mixture is a uniform emulsion.
  3. Fold in 1.5 cups of the shredded Colby cheese into the wet mixture until evenly distributed.
  4. Add the dried hashbrowns to the bowl. Use a large spatula to gently fold the potatoes into the sauce, ensuring the shreds remain intact but are thoroughly coated.
  5. Transfer the mixture into a 9x13 inch baking dish, spreading it evenly. Top with the remaining 0.5 cup of Colby cheese.
  6. Bake for 40 minutes until the edges are bubbling and the center is set. Sprinkle the remaining 0.5 cup of cheese over the top and bake for another 10 minutes until the cheese is melted and golden brown.
  7. Remove from the oven and let it sit for 5 minutes before serving. This allows the sauce to thicken and the starches to set.