Ingredients:

  • 32 oz (907g) Frozen shredded hash browns, completely thawed
  • 1/2 cup (113g) Unsalted butter, melted
  • 10.5 oz (298g) Condensed cream of chicken soup
  • 16 oz (454g) Full-fat sour cream
  • 1/2 cup (60g) Yellow onion, finely diced
  • 2 cups (226g) Extra sharp cheddar cheese, freshly shredded
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 1/2 tsp (1.5g) Smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C). Use a paper towel to firmly press any remaining moisture out of your thawed hashbrowns. Grease a 9x13-inch baking dish generously with butter or non-stick spray. Note: Dry potatoes equal a crispier finish.
  2. In a large mixing bowl, whisk together the 113g melted butter, 298g condensed cream of chicken soup, 454g full fat sour cream, 60g finely diced onions, 6g salt, 1g pepper, and 1.5g smoked paprika until smooth.
  3. Fold the 226g freshly shredded extra sharp cheddar cheese into the wet mixture.
  4. Gently toss in the thawed hashbrowns until every strand is evenly coated. Note: Be gentle so you don't break the potato shreds into mush.
  5. Spread the mixture evenly into the prepared baking dish without packing it down. Note: Keeping it fluffy allows heat to circulate between the shreds.
  6. Bake for 45 to 50 minutes until the edges are bubbling and the top is a deep, vibrant mahogany gold.
  7. Rotate the pan halfway through the baking time to ensure an even crust across the entire surface.
  8. Remove from the oven and let it sit for 5 minutes before serving. Note: Th