{"id":1316,"date":"2016-02-16T19:13:36","date_gmt":"2016-02-16T13:13:36","guid":{"rendered":"http:\/\/promincproductions.com\/blog\/?post_type=recipe&p=1316"},"modified":"2025-01-16T21:13:09","modified_gmt":"2025-01-17T03:13:09","slug":"cheesy-hashbrowns-in-the-oven","status":"publish","type":"post","link":"https:\/\/promincproductions.com\/blog\/cheesy-hashbrowns-in-the-oven\/","title":{"rendered":"Cheesy Hashbrowns in the Oven"},"content":{"rendered":"\n\n\n\n

I’m not going to lie… this isn’t one of those healthy dishes.  It’s instead one of those guilty pleasure morning comfort food dishes.  The kind that allow you to go the whole day thinking “man, that was a good breakfast”…  And so despite the fact that most of my other recipes lean towards the healthier side, I felt this one had to be added.<\/p>\n\n\n\n

Cheesy Hashbrowns are technically a breakfast food in my mind.  But I’m such a huge fan of them that I’d argue that they can be served at essentially any meal.  I mean really who doesn’t love a huge serving of cheesy hashbrowns served along side their steak, pork chops, eggs sunny-side up, etc.  (I’m getting hungry just writing this!)<\/p>\n\n\n\n

This batch of crowd-pleasing cheesy hashbrowns is very simple to put together, so it’s a perfect compliment to your next meal.<\/p>\n\n\n

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Cheesy Hashbrowns in the Oven<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/span> Print Recipe<\/a> \n
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This recipe is a crowd pleaser – cheesyness, saltyness, creamyness, and crispy edges. Oh so good!\r\n\r\nThis is a simple recipe to put together. Chop a few veggies, give it a stir, and let the oven melt the mouth-pleasing happiness together for you! But it’s ok for you to take the compliments.<\/div>\n
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Course <\/span>Breakfast<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n
Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Servings <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>
  • 1<\/span> pound<\/span> Frozen Hashbrowns<\/span> thawed<\/span><\/li>
  • 16<\/span> oz<\/span> Colby Jack Cheese<\/span> shredded<\/span><\/li>
  • 10.5<\/span> oz<\/span> Cream of Mushroom Soup<\/span><\/li>
  • 3\/4<\/span> cup<\/span> Sour Cream<\/span><\/li>
  • 3\/4<\/span> large<\/span> Red Onion<\/span> diced<\/span><\/li>
  • 1\/2<\/span> Green Pepper<\/span> diced<\/span><\/li>
  • 1<\/span> tsp<\/span> Garlic Salt<\/span><\/li>
  • 1<\/span> tsp<\/span> Salt<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> Pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Set aside about 1\/4 of the cheese to put as a top layer on the hashbrowns.<\/div><\/li>
    • In a large bowl, gently mix together all of the ingredients with exception of the 1\/4 cheese we set aside in the above step. Mix until well incorporated.<\/div><\/li>
    • Use cooking spray to coat a 9×13 glass baking pan.<\/div><\/li>
    • Pour the mixture into the baking pan and spread out to an even layer.<\/div><\/li>
    • Sprinkle garlic salt and pepper over the entire pan for an added layer of seasoning.<\/div><\/li>
    • Top with the reserved cheese.<\/div><\/li>
    • Bake in a pre-heated 375\u00b0 oven for 40 minutes. The hashbrowns should be bubbly and the cheese on the edges should brown nicely.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      I’m not going to lie… this isn’t one of those healthy dishes.  It’s instead one of those guilty […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[30,47],"tags":[],"class_list":["post-1316","post","type-post","status-publish","format-standard","hentry","category-food","category-home-made-food"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4BbcR-le","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/comments?post=1316"}],"version-history":[{"count":2,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1316\/revisions"}],"predecessor-version":[{"id":3936,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/posts\/1316\/revisions\/3936"}],"wp:attachment":[{"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/media?parent=1316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/categories?post=1316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/promincproductions.com\/blog\/wp-json\/wp\/v2\/tags?post=1316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}